Fig. 3From: Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 regionChanges of the content of moisture (A), acidity (B), starch (C), acetic acid (D), lactic acid (E), butyric acid (F), ethyl acetate (G), ethyl lactate (H) and ethyl caproate (I) in zaopei samples during fermentation. The one-way ANOVA test was used to compare the differences between two pitsBack to article page