Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds

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 flavoromics. Results showed significant varia...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Xuanjing Ren, Qingya Wen, Lulu Cui, Tianyi Cao, Die Hu, Hongqin Liu, Jihong Wu, Qing Ren, Mingquan Huang, Dongrui Zhao, Hehe Li
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2026-04-01
Цуврал:	Food Chemistry: X
Нөхцлүүд:	Xiaoqu Fangxian Huangjiu Multi-omics Physicochemical analysis Microbial community Volatile flavor compounds
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2590157526003706
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!