Comparison of fungal communities and nonvolatile flavor components in black <i>Huangjiu</i> formed using different inoculation fermentation methods.

Front Microbiol · 2022 · PMC9354453 · PMID 35935187

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showed a trendno p-value reported

For the stage of CK1 to CK2, the fungal richness of sample showed a trend of rising and then falling, while there was no significant difference in the fungal diversity.

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