Analysis of differences in microbial community, physicochemical index and volatile flavor compounds of different grades of medium-high temperature Daqu

doi:10.11882/j.issn.0254-5071.2026.01.007

WANG Xi, HE Huan, MA Chunyan, WANG Ye, LUO Wei, GAO Zhanzheng, ZHANG Dan

China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 47-55.

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China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 47-55. DOI: 10.11882/j.issn.0254-5071.2026.01.007

Analysis of differences in microbial community, physicochemical index and volatile flavor compounds of different grades of medium-high temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(1): 47-55 https://doi.org/10.11882/j.issn.0254-5071.2026.01.007

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Received	Revised	Published
2025-05-29	2025-10-25	2026-02-25
Issue Date
2026-03-02

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