Correlation between wheat pulverization degree and physicochemical and flavor components of high-temperature Daqu

WEI Yang; ZHANG Rui; ZHANG Liqiang; RAN Maofang; YANG Yang; WANG Chao; TU Rongkun; YANG Ping; SHEN Caihong; WANG Songtao

doi:10.13995/j.cnki.11-1802/ts.037631

Correlation between wheat pulverization degree and physicochemical and flavor components of high-temperature Daqu

WEI Yang, ZHANG Rui, ZHANG Liqiang, RAN Maofang, YANG Yang, WANG Chao, TU Rongkun, YANG Ping, SHEN Caihong, WANG Songtao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 181-189.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 181-189. DOI: 10.13995/j.cnki.11-1802/ts.037631

Correlation between wheat pulverization degree and physicochemical and flavor components of high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(20): 181-189 https://doi.org/10.13995/j.cnki.11-1802/ts.037631

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Received	Revised	Published
2023-10-12	2023-12-15	2024-10-25
Issue Date
2024-11-01

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