Evaluation of the quality of sauce-flavor Daqu with different molding processes based on third-generation sequencing and physicochemical indexes

doi:10.11882/j.issn.0254-5071.2022.12.013

TANG Jiadai, ZHAO Yimei, RAN Guangyao, WANG Furong, MENG Zhuoni, LONG Yafei, HU Na

China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 74-78.

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China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 74-78. DOI: 10.11882/j.issn.0254-5071.2022.12.013

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Evaluation of the quality of sauce-flavor Daqu with different molding processes based on third-generation sequencing and physicochemical indexes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(12): 74-78 https://doi.org/10.11882/j.issn.0254-5071.2022.12.013

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