A natural fermentation with multispecies is an important technique to produce traditional vinegars. However, the flavor-producing core bacteria closely related to each phase are still poorly unders...

中文翻译：

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基于风味化合物和核心菌的川麸醋发酵相特性研究

多品种自然发酵是生产传统醋的重要技术。然而，与各相密切相关的产味核心菌仍缺乏...