Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling
Fuente:
Food Research International
Publication date: 1 July 2026Source: Food Research International, Volume 235Author(s): Jia-Xuan Li, Feng-Ping Qin, Meng-Ting Chen, Yu-Yu Liu, Xiao-Na Guo, Ke-Xue Zhu, Fei Gao, Jun-Jie Xing