Work

Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu

Year: 2025

Type: article

Source: Journal of the American Society of Brewing Chemists

DOI: 10.1080/03610470.2025.2480953

Authors: Jinyang Li, Xin Yao, Jianing Liu, Xin Liang, Xi Chen, Weiwei Li, Lining Zhu, Huifeng Ma, Baoguo Sun, Xiuting Li

Institutions: Beijing Technology and Business University, Chinese General Chamber of Commerce, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Acer (Taiwan)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Tianjin Municipal Science and Technology Commission

Awards: 多组学解析浓香型白酒酿造过程中关键酯类物质合成的作用机制, G8202377180

OpenAlex ID: W4409307218

FWCI: 0.701

Cites: 51

Cited by: 2

Related to: 10