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. 2018 Sep 28;9:2349. doi: 10.3389/fmicb.2018.02349

FIGURE 1.

FIGURE 1

Chinese Chixiang Aroma-Type (A) starter Jiuqu and Baijiu production and (B) samples collecting from squeezed Jiuqu making room and diffused Jiuqu making machine, (C) physicochemical and enzymatic activity profiles of diffused and squeezed Jiuqu (paired-sample t-test: NS, no significant; , p < 0.05; ∗∗, p < 0.01; ∗∗∗, p < 0.001).