Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu

Current Microbiology 2026

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Authors: Dongying Ge, Wenchao Cai, Chunhui Shan, Zhongjun Liu, Zhuang Guo

DOI: 10.1007/s00284-026-04719-2

Cited by: 1

References: 41

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Nuts composition and effects

References 41