The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics

作者：Xiaoxuan Sun, Zi Ye, Meifang Xiao, Chengcheng Zhang, Min Guo, Jianxin Zhao, Wei Chen, Fengwei Tian, Leilei Yu, Qixiao Zhai · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143283 · 被引用次数：24 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Food Quality and Safety Studies