Comparative Analysis of Microbial Composition and Quality of Low-temperature Daqu from Xiangyang and Fenyang Regions
As a crucial fermenting and saccharifying agent for Fen-flavor Baijiu, low-temperature Daqu provides abundant microorganisms, enzyme systems, and flavor precursor substances during the brewing process, influencing the liquor's style and yield. To investigate the quality differences of low-temperatur...
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| Asıl Yazarlar: | , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
The editorial department of Science and Technology of Food Industry
2026-04-01
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| Seri Bilgileri: | Shipin gongye ke-ji |
| Konular: | |
| Online Erişim: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040073 |
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