Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.

Food Sci Nutr · 2023 · PMC10002873 · PMID 36911827

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showed a trendno p-value reported

During the fermentation process of fermented grains, the temperature changes showed a trend of slowly increased in the early stage, rapidly increased in the middle stage, and slowly declined in the later stage.

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