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
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2026, (6): 75
-86
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DOI: 10.11882/j.issn.0254-5071.2026.06.011
