Data for: Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME-LLME-GC-MS and PLFA

Published: 15 December 2020| Version 1 | DOI: 10.17632/frsmtjdjdm.1
Contributor:
kunyi liu

Description

The data includes the content of aroma components and PLFA.

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Food Science

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