Dynamic Changes of Physicochemical Quality, Flavor and Fungal Community Structure during Medium-High Temperature Daqu Fermentation Process in Xufang Region

被引：0
|
作者：
Hou, Qiangchuan [1 ,2 ]
Wang, Wenhang [1 ,2 ]
Xu, Yuanyuan [3 ]
Cui, Mengjun [1 ,2 ]
Guo, Zhuang [1 ,2 ]
机构：
[1] Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang,441053, China
[2] Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang,441053, China
[3] Shandong Liangshan Xufang Daqu Co., Ltd., Liangshan,272600, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 19期
关键词：
D O I：
10.13386/j.issn1002-0306.2023100138
中图分类号：
学科分类号：
摘要：
33
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页码：133 / 141
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