Analysis of the fungal communities and sensory characteristics of high-temperature Daqu

WANG Yurong, HOU Qiangchuan, TIAN Longxin, ZHANG Zhendong, HUANG Like, KONG Jinzhao HAO Guangfei, GUO Zhuang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 56-62.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 56-62. DOI: 10.13995/j.cnki.11-1802/ts.037170

Analysis of the fungal communities and sensory characteristics of high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 56-62 https://doi.org/10.13995/j.cnki.11-1802/ts.037170

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