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Authors
Wang, Xianfeng https://orcid.org/0000-0002-7760-6647
He, Miao
Zheng, Jia
Ma, Yi
Luo, Huibo
Hou, Changjun
Huo, Danqun
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Funding
Funding for this research was provided by:
Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (SKLF-KF-202101)
Brew Microorganisms Technology and application of Key Laboratory Project in Sichuan Province (NJ2020-03)
Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China light industry (2022JJ001)
Wuliangye Group research project (CXY2020ZR004)
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Article History
Received: 28 November 2023
Accepted: 17 July 2024
First Online: 1 August 2024
