Quality characteristics of high-temperature Daqu with different colors and synergistic mechanism of mixed Daqu

XU Yongming, CHEN Bo, HUANG Wenmao, HUANG Na, NIE Hongjiao, LAI Xiaoqin, CAO Yulan, HU Rong, XU San

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 123-131.

PDF(9817 KB)
PDF(9817 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 123-131. DOI: 10.13995/j.cnki.11-1802/ts.044948

Quality characteristics of high-temperature Daqu with different colors and synergistic mechanism of mixed Daqu

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 123-131 https://doi.org/10.13995/j.cnki.11-1802/ts.044948

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(9817 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉