The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of <i>Hongqu</i> aromatic vinegar.

Curr Res Food Sci · 2022 · PMC9550536 · PMID 36238813

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an increasing trendno p-value reported

2-Nonanone [C14], 4-methylbenzaldehyde [C31], (2Z)-2-phenyl-2-butenal [C63] and acetoin [C9] were found to present an increasing trend in AAF of HAV.

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