TY  - RPRT
TI  - Integrated electronic nose, GC-MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees.
AU  - Guiyin Li
AU  - Lixia Shen
AU  - Lei Nie
AU  - Ping Tang
AU  - Qimuge Shan
AU  - Liqin Qin
AU  - Shuangxi Fan
AU  - Xuewu Guo
PY  - 2026
DO  - 10.1016/j.foodres.2026.120307
UR  - https://pubmed.ncbi.nlm.nih.gov/42705715/
ID  - 42705715
ER  -