Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions

KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 116-122.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 116-122. DOI: 10.11882/j.issn.0254-5071.2025.06.017

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 116-122 https://doi.org/10.11882/j.issn.0254-5071.2025.06.017

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