Citation: | HOU Qiangchuan, WANG Wenhang, XU Yuanyuan, et al. Dynamic Changes of Physicochemical Quality, Flavor and Fungal Community Structure during Medium-High Temperature Daqu Fermentation Process in Xufang Region[J]. Science and Technology of Food Industry, 2024, 45(19): 133−141. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100138. |
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