Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches

作者：Xiao Zhang, H. Li, Jinggui Nie, Dan Wu, Qilin Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144730 · 被引用次数：20 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Metabolomics and Mass Spectrometry Studies