Comparative analysis of microbial communities and volatile flavor components in the brewing of <i>Hongqu</i> rice wines fermented with different starters.

Curr Res Food Sci · 2023 · PMC10660030 · PMID 38021257

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showed a trendno p-value reported

Different from WYA, the content of Lactobacillus in WYC showed a trend of increasing first, reaching a peak (34.7%) on the 20th day, and then showing a trend of decreasing.

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