Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model

作者：Xiangwei Chen, Yuhui Wu, Bingjie Xue, Yuming You, Liguo Yin, Song Wang, Jiong Zheng · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147316 · 被引用次数：9 · 研究领域：Fermentation and Sensory Analysis、GABA and Rice Research、Probiotics and Fermented Foods