Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis
In strong-flavor Baijiu production, Daqu quality is crucial, yet grading often relies on subjective evaluation. This study compares physical and chemical properties, metal content, microbial composition, and metabolic profiles of three Daqu grades (P90, F90, S90) using a multi-omics approach. P90 ex...
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| Автори: | , , , , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-01-01
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| Серія: | Food Chemistry: X |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2590157526000477 |
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