Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains
Fuente:
Food Research International
Publication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Jieyu Yang, Ziruo Zhang, Qia Wang, Xin Li, Yingmei Wu, Erhao Zhang, Yingqun Wu, Zhendong Liu, Jingjing Wang, Qun Huang