Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial composition.

Although the observed cost reduction trends did not reach statistical significance thresholds (α = 0.05), this economic advantage nonetheless indicates practical potential for cost savings, justifying further validation through larger-scale industrial trials. 4.2 Flavor compounds of LFB and fermented grain Consistent with fermented grain analysis, significant differences in flavor composition among LFB samples demonstrate that raw material formulation critically determines final flavor profiles ( Figs. 2 a and S3).

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