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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 76, 2018 - Issue 3
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Articles

Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu

Guangsen FanBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Baoguo SunBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Zhilei FuSchool of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Yanqiu XiaSchool of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Mingquan HuangSchool of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Chunyan XuSchool of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
&
Xiuting LiBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaCorrespondence[email protected]
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Pages 209-218 | Published online: 29 Mar 2018

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Guangsen Fan, Zhilei Fu, Chao Teng, Qiuhua Wu, Pengxiao Liu, Ran Yang, Karim a H M Minhazul & Xiuting Li. (2019) Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu. International Journal of Food Properties 22:1, pages 1205-1222.
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