Work

The rate of change in temperature and humidity during the temperature increase period determines the microbial community structure and function of Medium-high temperature Daqu

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106990

Authors: Yaojin Zhou, Nian Liu, Zijian Li, Kui Peng, Chaokai Wang, Yu Xia, Dan Huang, Huibo Luo

Institutions: Sichuan University of Science and Engineering, Sichuan Food Fermentation Industry Research and Design Institute

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Department of Science and Technology of Sichuan Province, Innovation Fund, Luzhou Laojiao

Awards: G3136188374, G4142254624

OpenAlex ID: W4411040223

FWCI: 5.604

Cites: 45

Cited by: 13

Related to: 10