Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus
Na Liu, Likang Qin, Muhammad Saleem Mazhar, Song Miao
Topics & Concepts
Kluyveromyces marxianusLactobacillus paracaseiKluyveromycesFlavorInoculationLactobacillusBiologyFood scienceAntioxidantTranscriptomeChemistryYeastMicrobiologyBiochemistryFermentationGeneSaccharomyces cerevisiaeGene expressionHorticultureProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGABA and Rice Research