Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Brassica juncea var. multiceps)
多组学分析揭示了发酵雪菜(Brassica juncea var. multiceps)中微生物驱动风味形成的机制
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2026.1784956
Cao, Mengqin; Hao, Haibo; Duan, Shuya; Meng, Zitong; Li, Ruixin; Jin, Jiwei; Luo, Yong; Ren, Xiliang; Sun, Bo; Song, Yishan; Zhang, Dingyu; Zhu, Hongfang