Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
This study investigated the changes in microbial community structure and flavor substances of high-temperature Daqu before and after the turning over as the key step in the production process. The results showed that during the turning over stage, the composition and abundance of the microbial commu...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-013.pdf |
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