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Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis

Qiangchuan Hou; Yurong Wang; Dingwu Qu; Huijun Zhao; Longxin Tian; Jiaping Zhou; Juzhen Liu; Zhuang Guo
Food Research International · Vol. 184 · pp. 114257 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-05-01
Publication Year2024
Volume184
Pages114257
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114257
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
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