Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage

作者：Linbo Shi, Jicheng Wang, Guohuan Chen, Lai‐Yu Kwok, Wenyi Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144147 · 被引用次数：13 · 研究领域：Food Quality and Safety Studies、Protein Hydrolysis and Bioactive Peptides、GABA and Rice Research