A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban

作者：Chi Zhao, Petri Penttinen, Lingzi Zhang, Ling Dong, Fengju Zhang, Suyi Zhang, Zhihua Li, Xiaoping Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139052 · 被引用次数：16 · 研究领域：Fermentation and Sensory Analysis、Metabolomics and Mass Spectrometry Studies、Food Quality and Safety Studies