Analysis of bacterial taxa and sensory characteristics of high-temperature  Daqu for Lutou yellow rice wine brewing

KE Yue; DENG Ziwen; JIANG Zaiming; XIANG Fanshu; HOU Qiangchuan; GUO Zhuang

doi:10.13995/j.cnki.11-1802/ts.034653

Analysis of bacterial taxa and sensory characteristics of high-temperature Daqu for Lutou yellow rice wine brewing

KE Yue, DENG Ziwen, JIANG Zaiming, XIANG Fanshu, HOU Qiangchuan, GUO Zhuang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (20) : 228-234.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (20) : 228-234. DOI: 10.13995/j.cnki.11-1802/ts.034653

Analysis of bacterial taxa and sensory characteristics of high-temperature Daqu for Lutou yellow rice wine brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(20): 228-234 https://doi.org/10.13995/j.cnki.11-1802/ts.034653

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Received	Revised
2022-12-17	2023-01-18
Issue Date
2023-11-20

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