Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production

Guiming Fu, Mengfei Deng, Kedan Chen, Yanru Chen, Wenqin Cai, Choufei Wu, Chengmei Liu, Sheng‐Wen Wu, Yin Wan