Wheat properties shape microbial succession and flavor profile in high-temperature Daqu fermentation: a multi-omics perspective.
- DOI
- 10.1016/j.foodres.2026.120060
- Published
- 2026 Oct 31
- 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.2026.120060,
title = {Wheat properties shape microbial succession and flavor profile in high-temperature Daqu fermentation: a multi-omics perspective.},
author = {Wang H and Shen Y and Luo S and Hu Y and Wen F and Wang Q and Shen X and Shi H and Chen Y and Zhong X and Wang S and Wei Y and Li S},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120060},
url = {https://doi.org/10.1016/j.foodres.2026.120060}
}RIS
TY - JOUR TI - Wheat properties shape microbial succession and flavor profile in high-temperature Daqu fermentation: a multi-omics perspective. AU - Wang H AU - Shen Y AU - Luo S AU - Hu Y AU - Wen F AU - Wang Q AU - Shen X AU - Shi H AU - Chen Y AU - Zhong X AU - Wang S AU - Wei Y AU - Li S PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120060 UR - https://doi.org/10.1016/j.foodres.2026.120060 ER -
APA
H, W., Y, S., S, L., Y, H., F, W., Q, W., X, S., H, S., Y, C., X, Z., S, W., Y, W., & S, L. (2026). Wheat properties shape microbial succession and flavor profile in high-temperature Daqu fermentation: a multi-omics perspective.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120060
Source records
- pubmed · retrieved 2026-09-26T18:57:38.249Z