Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics
Yajiao Zhao, Zhengyun Wu, Shigeo MIYAO, Wenxue Zhang
Topics & Concepts
FlavorAromaMicroorganismFood scienceFermentationChemistryLactobacillusBacteriaBiologyGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsMeat and Animal Product Quality