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Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

Food FermentationFood MicrobiologyMicrobial EcologyVolatile ProfilesGutian QuMicrobiologyTraditional Fermentation StartersMicrobiomePublic HealthMedicineQuantitative Microbiology