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Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics

Food ChemistryFood FermentationFlavoromicsBiochemistryCorn Wine FermentationBioanalysisBiotechnologyMetabolomic ProfilingMicrobiologyMetabolomicsNon-volatile Flavor SubstancesMedicinePrimary MetaboliteHigh-throughput SequencingHealth Sciences