New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics

作者：D H ZHANG, Xinrui Xie, Changlian Yu, Yuwei Liu, Li Yang, Chang Su, Xingzhong Zhang, Li Ha, Jie Tang · 发表于：International Journal of Food Microbiology · 年份：2026 · DOI：10.1016/j.ijfoodmicro.2026.111624 · 被引用次数：4 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Polyamine Metabolism and Applications