2024peer-reviewed64 citations
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, Jia-Ping Zhou +2 more
Food Research International
Concepts
FlavorFood scienceFermentationTasteMetagenomicsChemistry