Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds
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Xiaoqu is the key fermentation starter of Huangjiu, with its microbial profile closely linking to the flavor quality. This study investigated Fangxian Xiaoqu (FXXQ) and corresponding Fangxian Huangjiu (FXHJ) by physicochemical analysis, microbiomics, and flavo... ...
