Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics
Authors:
- Yajiao ZhaoYZYajiao Zhao
- Zhengyun WuZWZhengyun Wu
- Shigeo MiyaoSMShigeo Miyao
- Wenxue ZhangWZWenxue Zhang
- 31 May 2022
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 48
Abstract
No abstract availableKeywords
Funding Information
- International Science and Technology Cooperation Program of Sichuan Province
- National Natural Science Foundation of China (31871788)
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