Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu

Overview of attention for article published in Frontiers in Microbiology, January 2024

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New Research: Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu https://t.co/hxGzE8vjhd #microbiology

22 Jan 2024

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