Study on quality differences between vertical fermentation Daqu and traditional medium-high temperature Daqu

MA Chunyan, WANG Xi, LUO Wei, GAO Zhanzheng, ZHANG Dan, WAN Qian, HE Huan, LUO Jumei, LEI Chunye, XU Jiayou

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 279-286.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 279-286. DOI: 10.13995/j.cnki.11-1802/ts.043572

Study on quality differences between vertical fermentation Daqu and traditional medium-high temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 279-286 https://doi.org/10.13995/j.cnki.11-1802/ts.043572

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