Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu - Hu, Yuanliang; Lei, Xinyi; Zhang, Xiaomin; Guan, Tongwei; Wang, Luyao; Zhang, Zongjie; Yu, Xiang; Tu, Junming; Peng, Nan; Liang, Yunxiang; Zhao, Shumiao (Frontiers in microbiology, 2021)
Keywords: bacterial community; baijiu; baijiu flavor; fungal community; high-throughput sequencing; Microbiology; bacterial community; fungal community; baijiu flavor; high-throughput sequencing; baijiu