A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.

Foods · 2024 · PMC11311568 · PMID 39123642

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a decreasing trendno p-value reported

Consequently, the content of reducing sugar exhibited a decreasing trend.

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