Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat
Jiamu Kang, Liangliang Jia, Zhongxiao Zhang, Min Zhang, Xiaoning Huang, Xiaoxue Chen, Bei‐Zhong Han
Topics & Concepts
Food scienceFermentationRhizopusChemistryMetabolomicsStarterBiologyChromatographyProbiotics and Fermented FoodsTea Polyphenols and EffectsSeed and Plant Biochemistry