Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

作者：Yajiao Zhao, Zhengyun Wu, Shigeo MIYAO, Wenxue Zhang · 发表于：Food Bioscience · 年份：2022 · DOI：10.1016/j.fbio.2022.101815 · 被引用次数：56 · 研究领域：Fermentation and Sensory Analysis、Probiotics and Fermented Foods、Meat and Animal Product Quality