Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

作者：Nan Zhao, Yuli Huang, Haimei Lai, Yali Wang, Yuan Mei, Xueqing Zeng, Menglu Yang, Huajia Li, Jichun Zhao, Yongqing Zhu, Yong Zuo, Lihong Ge · 发表于：Food Bioscience · 年份：2023 · DOI：10.1016/j.fbio.2023.103148 · 被引用次数：39 · 研究领域：Fermentation and Sensory Analysis、Biochemical and biochemical processes、Probiotics and Fermented Foods