Deng, H.; Huang, H.; Yang, R.; Yu, K.; Liao, R.; Ma, Y.
Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation). Foods 2025, 14, 3638.
https://doi.org/10.3390/foods14213638
AMA Style
Deng H, Huang H, Yang R, Yu K, Liao R, Ma Y.
Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation). Foods. 2025; 14(21):3638.
https://doi.org/10.3390/foods14213638
Chicago/Turabian Style
Deng, Huiyue, Huiling Huang, Rong Yang, Kangjie Yu, Rui Liao, and Yi Ma.
2025. "Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation)" Foods 14, no. 21: 3638.
https://doi.org/10.3390/foods14213638
APA Style
Deng, H., Huang, H., Yang, R., Yu, K., Liao, R., & Ma, Y.
(2025). Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation). Foods, 14(21), 3638.
https://doi.org/10.3390/foods14213638