Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
Fuente:
Trends in Food Science & Technology
Publication date: May 2026Source: Trends in Food Science & Technology, Volume 171Author(s): Yue Zhang, Mingxue Sun, Yin Feng, Wei Wang, Yamei He, Haihua Shi, Yanxin Zhu, Bo Nan, Xia Li, Jingsheng Liu, Yu Wang, Yuhua Wang