Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu”
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pri.pepkio.com
Topics
high-temperature Daqu · Sauce-flavor Baijiu · Fermentation · Flavor profile · Daqu types · Chinese liquor fermentation · Fermentation starter cultures · Flavor formation · traditional fermentation technology
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459