Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu

作者：Yujie Lu, Qin Yan, Kaizheng Zhang, Jiabin Zhang, Wei Zou, Jiangang Yang, Hongmei Li · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115180 · 被引用次数：13 · 研究领域：Fermentation and Sensory Analysis、Microbial Metabolism and Applications、Tea Polyphenols and Effects