Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu
Year: 2025
Type: article
Abstract: and Limosilactobacillus, suggesting unique interactions among microorganisms during fermentation. These insights are instrumental in guiding the regulation of SXHJ aromatic properties.
Source: Food Chemistry X
Authors: Qi Li, Linhua Cui, Jiaying Zhu, Ting Zhang, Guoqiang Gao, Yunlong Li
Institution: Shanxi Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G7822223323
OpenAlex ID: W4407902825