Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu

被引：0
|
作者：
Deng, Aling [1 ]
Tang, Jie [1 ]
Zhu, Chutian [1 ]
Huang, Yongguang [1 ]
机构：
[1] Key Laboratory of Biology and Pharmaceutical Engineering in Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang,550025, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20240507-027
中图分类号：
学科分类号：
摘要：
44
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页码：102 / 112
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