Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs.

Foods · 2026 · PMC12939251 · PMID 41750931

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a decreasing trendno p-value reported

Meanwhile, the contents of reducing sugars and total solids exhibited a decreasing trend, whereas the value of soluble solids increased during the first 48 h and subsequently declined.

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