Relationship between volatile compounds of sauce-flavor Daqu and metabolic compounds of microorganisms

doi:10.11882/j.issn.0254-5071.2020.12.011

ZHANG Xiaolong, QIU Shuyi, WANG Xiaodan, HE Zongjie, LI Yude, ZENG Chao, BAN Shidong

China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 51-57.

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China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 51-57. DOI: 10.11882/j.issn.0254-5071.2020.12.011

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Relationship between volatile compounds of sauce-flavor Daqu and metabolic compounds of microorganisms

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(12): 51-57 https://doi.org/10.11882/j.issn.0254-5071.2020.12.011

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