Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods

作者：Xiaoxuan Sun, Leilei Yu, Meifang Xiao, Chengcheng Zhang, Jianxing Zhao, Arjan Narbad, Wei Chen, Qixiao Zhai, Fengwei Tian · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141019 · 被引用次数：49 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Tea Polyphenols and Effects