Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiot
Gas chromatography‒mass spectrometry (GC‒MS) was used to collect intracellular metabolites from TFAP2A wild-type and KD cells (n = 4 biological replicates).
