Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu

已完结 10 由 Ling Yang 发布于 2025/9/4 21:33:22

DOI:10.1016/j.foodchem.2024.141577
作者：Jialiang Niu , Weiwei Li , Binghao Du , Yanfang Wu , Ying Lang , Baoguo Sun , Weizheng Sun , Xiuting Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Storage is a crucial step in the production of Daqu, but the microbiological and flavor chemical kinetics of the storage process remain largely unknown and limit the quality control of Daqu.

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