The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation by Jing Zhang, Jing Zhang, Minhui Zhao, Jing Chen, Jing Chen, Yuanting Zhu, Chen Xiao, Qi Li, Xiaoqi Weng, Yunxuan Duan, Yong Zuo

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