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

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D O I：

10.13386/j.issn1002-0306.2023100138

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引用

页码：133 / 141