Microbial Community Structure and Volatile Flavor Composition of High-Temperature Daqu with Different Colors
Osajiele, B. O., Okaiyeto, S. A. & Beizhong H. · Asian Food Science Journal · 2025
Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community structure and volatile metabolite profiles, and to elucidate how these factors influence functional pe...
Open access
Research Article
10.9734/afsj/2025/v24i12834