Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China
Author:
Publisher
Elsevier BV
Subject
Food Science
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2. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area;Heliyon;2024-06
3. Correlation between the bacterial flora and sensory quality of Bayannur sour porridge;LWT;2024-04
4. Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu;Food Bioscience;2024-04
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