Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study

作者：Ran Wang, Di Liu, Zhenwei Wang, Chengtie Wu, Che Shen, Jingnan Lu, Wen Nie, Dekuan Wei, Kezhou Cai, Baocai Xu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116737 · 被引用次数：13 · 研究领域：Food Quality and Safety Studies、Fermentation and Sensory Analysis、Meat and Animal Product Quality