Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

Wei Chenga School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China;b Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, ChinaView further author information

Xuefeng Chena School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China;c Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, ChinaCorrespondence[email protected]
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Huawei Zengd School of Life Sciences, Huaibei Normal University, Huaibei, China

https://orcid.org/0000-0002-4492-0891 View further author information

Xijia Xueb Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, ChinaView further author information

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Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

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Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

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