Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth

作者：Yage Xing, Ye Qiu, Tianyi Yue, Rumeng Yi, Qinglian Xu, Yu Rao, Jie Huang, Hongjie Pan · 发表于：Food Bioscience · 年份：2023 · DOI：10.1016/j.fbio.2023.103167 · 被引用次数：26 · 研究领域：Fermentation and Sensory Analysis、Meat and Animal Product Quality、Biochemical and biochemical processes