Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

作者：Shijin Xiong, Shijin Xiong, Xiaoyan Xu, Linli Zhang, Tonghao Du, Jinqing Huang, Jinqing Huang, Hongbing Ren, Tao Xiong, Mingyong Xie · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113865 · 被引用次数：71 · 研究领域：Fermentation and Sensory Analysis、Probiotics and Fermented Foods、Biochemical Analysis and Sensing Techniques