Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

作者：Qian Yu, Jiaqin Qian, Qinwei Xu, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103855 · 被引用次数：27 · 研究领域：Probiotics and Fermented Foods、Meat and Animal Product Quality、Microbial Metabolism and Applications