Research on physicochemical quality and microbial community structure of wheat with different characteristics for Daqu making

ZHANG Yanli, ZHENG Yibo, ZHANG Congzhi, SONG Jiaojiao, GE Xiangyang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 280-287.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 280-287. DOI: 10.13995/j.cnki.11-1802/ts.043942

Research on physicochemical quality and microbial community structure of wheat with different characteristics for Daqu making

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 280-287 https://doi.org/10.13995/j.cnki.11-1802/ts.043942

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