Research progress on formation mechanism and characteristic differences of high-temperature Daqu of different colors

DING Runyue, LI Shu, WEI Yang, YANG Yang, HE Yanyan, ZHAO Qiao, LIU Junnan, ZHOU Jiayu

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 376-384.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 376-384. DOI: 10.13995/j.cnki.11-1802/ts.040518

Research progress on formation mechanism and characteristic differences of high-temperature Daqu of different colors

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(11): 376-384 https://doi.org/10.13995/j.cnki.11-1802/ts.040518

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