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Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds.
Wang D, Wu C, Hu J, Hu F, Liu L, Huang H, Yang J, Zhao W, Xie D, Zhang J, Zhu A. Wang D, et al. Among authors: wu c. Food Res Int. 2025 Jan;199:115359. doi: 10.1016/j.foodres.2024.115359. Epub 2024 Nov 26. Food Res Int. 2025. PMID: 39658161
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