Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce

作者：Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, Ao-Xin Chen, Xianbin Wang, Yuncheng Li · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103940 · 被引用次数：45 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Biochemical Analysis and Sensing Techniques