Litcius/Paper detail

Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches

Chi Zhao, Jiayi Lin, Yuxiang Zhang, Huizhen Wu, Weixin Li, Weifeng Lin, Lixin Luo

2024Food Research International19 citationsDOI

Topics & Concepts

FlavorFermentationFood scienceChemistryMicroorganismBiomass (ecology)BiochemistryBacteriaBiologyAgronomyGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches | Litcius