Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation;LWT;2024-02
2. Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics;Food Research International;2024-01
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