Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu

已完结 10 由 Que 发布于 2025/5/9 10:59:59

DOI:10.1111/jfbc.14277
作者：Ya-Ke Du,?Wen Xin,?Yu Xia,?Min Zhu,?Jian-Liang Qin,?Zheng-Fu Pan,?Ren-Fu Wu,?Guo-Rong Luo,?Pei-Sen Wu,?Zheng-Yun Wu,?Katsuya Gomi,?Wen-Xue Zhang
文献类型：期刊论文
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Abstract： Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key

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