Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan <i>Baijiu</i> from Chinese Hengshui Region.

Afterwards, the aldehydes show a decreasing trend due to changes in the physicochemical properties of the fermentation system and the utilization of the aldehydes to produce organic acids [ 29 ].

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Ascomycota showed an increasing trend at stage D-2 but experienced a small decline at stage D-3 ( Figure 3 a).

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