Differences in Functional Characteristics and Microbial Community Structures of Three Types of High-Temperature Daqu
This study investigated the differences in the physicochemical indexes, volatile flavor substances and microbial community composition of three different colored Daqu (black, yellow and white). Physicochemical analyses showed that the acidity, moisture content and saccharifying power of black Daqu w...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-018.pdf |
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