Analysis of bacterial diversity and taste quality of medium-temperature Daqu from Xiangyang

SHENG Qunhang, WANG Junlin, PENG Dong, GUO Li, GUO Zhuang, HOU Qiangchuan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 186-194.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 186-194. DOI: 10.13995/j.cnki.11-1802/ts.042884

Analysis of bacterial diversity and taste quality of medium-temperature Daqu from Xiangyang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 186-194 https://doi.org/10.13995/j.cnki.11-1802/ts.042884

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