The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
Xiaoxuan Sun, Zi Ye, Meifang Xiao, Chengcheng Zhang, Min Guo, Jianxin Zhao, Wei Chen, Fengwei Tian, Leilei Yu, Qixiao Zhai
Topics & Concepts
MetabolomicsFlavorChemistryMechanism (biology)GenomicsFood scienceComputational biologyBiochemistryChromatographyBiologyGeneGenomePhilosophyEpistemologyMeat and Animal Product QualityFermentation and Sensory AnalysisFood Quality and Safety Studies