Elucidation of the effects of autochthonous starter on nitrogen-containing compounds during fermentation of <i>Yujiangsuan</i> by metabolomics.

Food Sci Nutr · 2023 · PMC10724583 · PMID 38107150

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an increasing trendno p-value reported

Here, it should be mentioned that most N‐containing compounds rapidly reached a relatively stable and high value in HY, and their relative concentration in the YJS is characterized by an increasing trend with time.

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