Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng
Topics & Concepts
FlavorFermentationFood scienceChemistryLactococcus lactisLactic acidLactobacillus plantarumLactobacillus rhamnosusBacteriaLactococcusSweetnessLactobacillusBiochemistryBiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityMicrobial Metabolism and Applications