Central Regions of Three Types of Fengxiangxing Daqu: Multidimensional Characterization and Difference and Correlation Analysis
The central regions with the most significant sensory characteristics (denoted as HXH, HRA and QCU, respectively) of three kinds of Fengxiangxing Daqu, namely, Hongxinqu, Huairangqu and Qingchaqu, were characterized for microscopic features, physicochemical properties, fungal communities, and volati...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-014.pdf |
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