Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. In this study, the physi...

Descripción completa

Detalles Bibliográficos
Autores principales: Pang, Zemin, Li, Weiwei, Hao, Jing, Xu, Youqiang, Du, Binghao, Zhang, Chengnan, Wang, Kun, Zhu, Hua, Wang, Hongan, Li, Xiuting, Guo, Changhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857448/
https://www.ncbi.nlm.nih.gov/pubmed/36673417
http://dx.doi.org/10.3390/foods12020326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857448/
https://www.ncbi.nlm.nih.gov/pubmed/36673417
http://dx.doi.org/10.3390/foods12020326

Ejemplares similares