Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

作者：Wei Shi, Li‐Juan Chai, Han Zhao, Yaning Song, Jun-Lan Mei, Yang-Xue He, Zhen‐Ming Lu, Xiao‐Juan Zhang, Bo Yang, Songtao Wang, Caihong Shen, Zhenghong Xu · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104917 · 被引用次数：48 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies