Papers: 10.1038/s41598-019-40337-8

https://doi.org/10.1038/s41598-019-40337-8

The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

Cited by: 40
Author(s): Qian Ren, Leping Sun, Huijun Wu, Yousheng Wang, Zhiwei Wang, Fang Zheng, Xin Lü, Jialiang Xu
Published: over 7 years ago

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