Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics

作者：Xin Li, Tianhui Huang, Feng Xiong, Pengjing Cui, Guang xun Gao, Xiaoting Ye, Xiaodong Zhai, Zhen‐Ming Lu, Xiaobo Zou · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116310 · 被引用次数：15 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies