Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma.

Foods · 2023 · PMC9857697 · PMID 36673421

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an increasing trendno p-value reported

Although it did not occupy a dominant position after the beginning of fermentation, it showed an increasing trend until the end of fermentation (6.32%).

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