Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperature Daqu

Daqu serves as a pivotal fermentation starter in Baijiu and vinegar production, driving complex microbial interactions that critically shape its physicochemical properties and sensory qualities. This study systematically explored the impact of varying soft wheat proportions on the microbial communit...

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Detalles Bibliográficos

Principais autores:	Yong Yang, Mengyao Niu, Xiangrong Fan, Xiang Chen, Xiangyang Ge, Beizhong Han, Xiaoxue Chen
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2025-12-01
Series:	Food Chemistry: X
Assuntos:	Daqu Soft wheat Hard wheat Microbial community Volatile compounds
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2590157525011605
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