Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan <i>Baijiu</i> from Chinese Hengshui Region
To investigate the core fungal community succession and its effects of volatile compound production during different stages (D-1, D-2, D-3, E-4, E-5, and E-6) of Hengshui Laobaigan <i>Baijiu</i>, high-throughput sequencing (HTS) was carried out, accompanied by the identification and quan...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/4/569 |