000 01054 a2200301 4500
005 20250517214631.0
264 0 _c20180611
008 201806s 0 0 eng d
022 _a1520-5118
024 7 _a10.1021/acs.jafc.8b00692
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aLiu, Huilin
245 0 0 _aEffect of Fermentation Processing on the Flavor of Baijiu.
_h[electronic resource]
260 _bJournal of agricultural and food chemistry
_cJun 2018
300 _a5425-5432 p.
_bdigital
500 _aPublication Type: Journal Article; Review
650 0 4 _aBacteria
_xclassification
650 0 4 _aChina
650 0 4 _aFermentation
650 0 4 _aFlavoring Agents
_xchemistry
650 0 4 _aFungi
_xclassification
650 0 4 _aHumans
650 0 4 _aVolatile Organic Compounds
_xchemistry
650 0 4 _aWine
_xanalysis
700 1 _aSun, Baoguo
773 0 _tJournal of agricultural and food chemistry
_gvol. 66
_gno. 22
_gp. 5425-5432
856 4 0 _uhttps://doi.org/10.1021/acs.jafc.8b00692
_zAvailable from publisher's website
999 _c28381966
_d28381966