Microbial communities and flavor compounds in characteristic patches of medium-high temperature Daqu cross-sections

LUO Wei, MA Chunyan, ZHANG Dan, WANG Xi, GAO Zhanzheng, ZHANG Yadong, YANG Liu, LI Qiuxia, NIU Jiao

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 96-103.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 96-103. DOI: 10.13995/j.cnki.11-1802/ts.043772

Microbial communities and flavor compounds in characteristic patches of medium-high temperature Daqu cross-sections

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 96-103 https://doi.org/10.13995/j.cnki.11-1802/ts.043772

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