Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu

作者：Jiang Xie, Jiaxin Hong, Chunsheng Zhang, Xin Yuan, Zhigang Zhao, Dongrui Zhao, Shimin Wang, Baoguo Sun, Ran Ao, Jinyuan Sun, Yuling Sun, Mingquan Huang, Xiaotao Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146426 · 被引用次数：15 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Microbial Metabolism and Applications