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ABSTRACT: Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

PROVIDER: PRJNA633305 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR11802915_1.fastq.gz	Fastqsanger.gz
	SRR11802915_2.fastq.gz	Fastqsanger.gz
	SRR11802916_1.fastq.gz	Fastqsanger.gz
	SRR11802916_2.fastq.gz	Fastqsanger.gz
	SRR11802917_1.fastq.gz	Fastqsanger.gz

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