Examines how different wheat types influence microbial communities and flavor in Daqu, indicating quality enhancement potential.
Strong-gluten wheat is more suitable for HTD production, and weak-gluten wheat can be used as a supplement to further enhance quality. These findings provided a basis for quality improvement in HTD.
No takes yet. Share an insight, caveat, or question.
Liang et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: