Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai

To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds durin...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Shipin gongye ke-ji
المؤلفون الرئيسيون: Xueling CHEN, Kunyi LIU, Qi WANG, Xinxin NIU, Cheng LIAO, Jiangshan AN, Yunong ZHOU, Zhuo CHEN, Sisi GUAN
التنسيق: مقال
اللغة:الصينية
منشور في: The editorial department of Science and Technology of Food Industry 2025-07-01
الموضوعات:
yibin yacai
fermentation
microbial community
volatile flavor compound
correlation analysis
الوصول للمادة أونلاين:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263

الانترنت

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263

مواد مشابهة