The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu

作者：Shuang Xing, Gailing Shi, Jun Lü, Chao Fang, Changwen Li, Shuai Yuan, Feng Shi, Liangcai Lin, Cuiying Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142645 · 被引用次数：37 · 研究领域：Phytochemicals and Antioxidant Activities、Ziziphus Jujuba Studies and Applications、Ginger and Zingiberaceae research