Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms

作者：Yajiao Zhao, Yuqian Zheng, Tianxing Zhou, Yuan Liu, Salam A. Ibrahim, Zhihai Gao, Xi Ma, Wenli Wang · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105089 · 被引用次数：9 · 研究领域：Probiotics and Fermented Foods、Biochemical Analysis and Sensing Techniques、Identification and Quantification in Food