Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu

作者：Wei Cheng, Chao Jiang, Tianquan Pan, Qingyun Zhu, Gengdian Liu, Na Li, Zhijian Wu, Xingjiang Li · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117868 · 被引用次数：3 · 研究领域：Seed and Plant Biochemistry、Food composition and properties、Probiotics and Fermented Foods