Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu

doi:10.11882/j.issn.0254-5071.2025.10.037

WANG Ruijie, ZHANG Yujing, JIAO Jian, GUO Xinlei, LIANG Shuyi, XU Nv

China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 260-267.

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China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 260-267. DOI: 10.11882/j.issn.0254-5071.2025.10.037

Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(10): 260-267 https://doi.org/10.11882/j.issn.0254-5071.2025.10.037

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Received	Revised	Published
2025-01-10	2025-05-15	2025-10-25
Issue Date
2025-11-18

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