Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation

Food Research International 2026

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Authors: Kangjie Yu, Rong Yang, Huiling Huang, Shuanghui Wang, Chaojiu He, Liya Huang, Yi Ma, Dejun Han

DOI: 10.1016/j.foodres.2026.118575

Cited by: 8

References: 26

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis Listeria monocytogenes in Food Safety

References 26