Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation

作者：Linli Zhang, Shijin Xiong, Shijin Xiong, Tonghao Du, Yazhou Xu, Xueting Zhao, Guidong Huang, Qianqian Guan, Tao Xiong · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103697 · 被引用次数：20 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies