Impact of different insulation and moisture-retaining materials on flavor compounds and microbial communities during fermentation process of high-temperature Daqu

HU Yongxin, WEI Yang, YANG Yang, DENG Bo, TU Rongkun, QIU Dengrong, ZHANG Liqiang, ZHU Yunfei, HE Zhuo, SHEN Caihong, LI Shu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 163-173.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 163-173. DOI: 10.13995/j.cnki.11-1802/ts.042564

Impact of different insulation and moisture-retaining materials on flavor compounds and microbial communities during fermentation process of high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 163-173 https://doi.org/10.13995/j.cnki.11-1802/ts.042564

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