ArticleFood science & nutrition2023
Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food chemistry: X · 2026Article
- High-throughput profiling of fungal diversity and physicochemical dynamics in strong-aroma Daqu.AMB Express · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- A study on time-series prediction and analysis of acidity of Daqu based on multivariate data fusion and KNN-Attention-LSTM-XGBoost modeling.Bioprocess and biosystems engineering · 2025Article
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Analysis of Microbial Diversity Dominating Nitrite Enzymatic Degradation and Acidic Degradation in the Fermentation Broth of Northeast Sauerkraut.Foods (Basel, Switzerland) · 2024Article
- Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.Frontiers in microbiology · 2024Article
- Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavorFood science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Baijiu, a type of liquor, is known for its pure fragrance and softness. Its unique style is attributed to the complex microbial flora and flavor precursors found in
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.