Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui.
- DOI
- 10.1016/j.foodres.2026.119489
- Published
- 2026 Sep 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119489,
title = {Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui.},
author = {Zhang Z and Zhang K and Hou Q and Yang C and Guo Z and Li Y and Wang C and Wang Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119489},
url = {https://doi.org/10.1016/j.foodres.2026.119489}
}RIS
TY - JOUR TI - Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui. AU - Zhang Z AU - Zhang K AU - Hou Q AU - Yang C AU - Guo Z AU - Li Y AU - Wang C AU - Wang Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119489 UR - https://doi.org/10.1016/j.foodres.2026.119489 ER -
APA
Z, Z., K, Z., Q, H., C, Y., Z, G., Y, L., C, W., & Y, W. (2026). Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119489
Source records
- pubmed · retrieved 2026-09-26T04:28:59.472Z