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Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu

Crossref DOI link: https://doi.org/10.1007/s00284-026-04719-2

Published Online: 2026-01-19

Published Print: 2026-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ge, Dongying

Cai, Wenchao

Shan, Chunhui

Liu, Zhongjun

Guo, Zhuang
Funding

Funding for this research was provided by:

Excellent Young and Middle-aged Science and Technology Innovation Team of Hubei Provincial Department of Education (T2023022)
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Text and Data Mining valid from 2026-01-19

Version of Record valid from 2026-01-19
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Article History

Received: 5 December 2025

Accepted: 1 January 2026

First Online: 19 January 2026

Declarations

:

: The authors declare no competing interests.

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