Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions
To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to analyze the fungal groups, flavor, and taste quality...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Chinês |
| Argitaratua: |
The editorial department of Science and Technology of Food Industry
2026-02-01
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| Saila: | Shipin gongye ke-ji |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020150 |
| Etiketak: |
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