Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
Fuente:
Food Research International
Publication date: 31 January 2026Source: Food Research International, Volume 224Author(s): Kewei Feng, Ming Yang, Jialin Zhang, Shi He, Yudi Bai, Chengyong Jin, Qinglin Sheng, Yahong Yuan, Yuan Wang, Tianli Yue