Relationship between sensory indexes, physicochemical indexes, microbial community and volatile compounds in high-temperature Daqu

DENG Can, GAO Ruijie, ZHAO Yongwei, MIAO Lihong, WANG Miankun, LIU Pulin, CHEN Jiahui, FAN Peiwen

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 78-85.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 78-85. DOI: 10.13995/j.cnki.11-1802/ts.031269

Relationship between sensory indexes, physicochemical indexes, microbial community and volatile compounds in high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 78-85 https://doi.org/10.13995/j.cnki.11-1802/ts.031269

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