Temporal Heterogeneity of Microbial Communities, Physicochemical Properties, and Flavor Quality during the Stacking Fermentation of High-Temperature Daqu
LIAO Xia, ZHU Jianmeng, JIANG Ming, HUANG Xuelian, QUE Ankang, YANG Daowei, YAN Yan, YANG Yunxia, FANG Wenying, QIU Shuyi, LI Dounan
FOOD SCIENCE
.
2026, (19): 143
-154
.
DOI: 10.7506/spkx1002-6630-20260215-119
