Effect of microbial composition in wheat raw material on the flavor of high-temperature <i>Daqu</i>

doi:10.13995/j.cnki.11-1802/ts.026854

Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu

HUANG Yu, YANG Fan, LI Jianghua, YANG Yubo, DU Guocheng, WANG Li, LIU Yanfeng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 22-29.

PDF(9347 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 22-29. DOI: 10.13995/j.cnki.11-1802/ts.026854

Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 22-29 https://doi.org/10.13995/j.cnki.11-1802/ts.026854

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(9347 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-01-22	2021-03-10	2021-10-25
Issue Date
2021-11-18

Please choose a citation manager

Content to export