The Microbial Diversity and Flavor Metabolism Regulation of <i>Xiangzao</i> During Different Natural Fermentation Time Periods.

Foods · 2024 · PMC11641313 · PMID 39683003

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a decreasing trendno p-value reported

However, the organic acid content showed a decreasing trend within 1–3 years of fermentation, with the lowest content in XZ-3Y (31.2 mg/kg dry matter).

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