Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

作者：Yankai Min, Qing Zhang, Jiali Liu, Yanling Shang, Yilin Hou, Min Zhang, Jingwen Dai, Ziyu Li, Wenliang Xiang, Jie Tang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116077 · 被引用次数：20 · 研究领域：Probiotics and Fermented Foods、Food Quality and Safety Studies、Fermentation and Sensory Analysis