The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor <i>Daqu</i>

The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor <i>Daqu</i>

Sauce-flavor <i>Daqu</i> is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of <i>Daqu</i> (White <i>Daqu</i> (WQ), Yellow <i>Daqu</i> (YQ), and Black <i>Daqu</i> (BQ)) with different qualities are formed owing to...

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Bibliografiska uppgifter
Huvudupphovsmän: Qi Zhu, Liangqiang Chen, Xiuxin Pu, Guocheng Du, Fan Yang, Jianjun Lu, Zheng Peng, Juan Zhang, Huabin Tu
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2023-09-01
Serie:Fermentation
Ämnen:
sauce-flavor <i>Daqu</i>
Maillard reaction
heterocyclic substances
melanoidin
microbial community
Länkar:https://www.mdpi.com/2311-5637/9/9/860

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https://www.mdpi.com/2311-5637/9/9/860

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