Huibo Luo

Spatiotemporal Dynamics of 2‐methoxy‐4‐vinylphenol Production Driven By Microbial–Environmental Interactions During Zaopei Fermentation of Strong‐Flavor Baijiu

ABSTRACT 2‐Methoxy‐4‐vinylphenol (4‐vg) is a key bioactive phenolic compound that confers flavor complexity and health benefits in strong‐flavor Baijiu (SFB), but its dynamic formation during fermentation remains unclear. In solid‐state heterogeneous fermentation system, material...