Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds

作者：Yu Mu, Linpei Liu, Junjun He, Hong Zhang, Shirui Yu, Zhiyu Zhu, Ying Huang, Mingyue Mou, Chunlin Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145394 · 被引用次数：16 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Biochemical Analysis and Sensing Techniques