From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
Wei Ruan, Jiayu Liu, Huan-Xin Guo, Shuo Yang, Mengmeng Niu, Hang Yu, Xiangchen Meng
Topics & Concepts
FlavorAromaMetabolomicsFermentationFood scienceBiotechnologyBiologyFermentation in food processingChemistryRaw materialSustainabilityBiochemical engineeringMetabolic pathwayBiochemistryComputational biologyFermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsMeat and Animal Product Quality