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. 2023 Mar 4;18:100620. doi: 10.1016/j.fochx.2023.100620

Fig. 2.

Fig. 2

The total content of aroma compounds and the variation of various compounds in the fermentation process of Huangjiu (A); Heatmap of key aroma compounds in traditional Huangjiu during fermentation (B) (C1, C2, C3, C4 and C5 correspond to the Huangjiu samples fermented for 0d, 22d, 45d, 67d, and 90d, respectively).