PDF(2517 KB)
Effects of Initial Moisture Content on Volatile Flavor Substances and Microbial Community Structure of Traditional Sauce-Flavor Daqu during Active Fermentation Period
YANG Rujie, LIU Xiaotong, WEI Yang, RAN Maofang, MAO Xueting, TANG Hanlan, YANG Yang, MA Wuxia, SHEN Caihong, WANG Songtao
China Brewing ›› 2026, Vol. 45 ›› Issue (6) : 75-86.
PDF(2517 KB)
PDF(2517 KB)
Effects of Initial Moisture Content on Volatile Flavor Substances and Microbial Community Structure of Traditional Sauce-Flavor Daqu during Active Fermentation Period
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