Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
Cuiwen JianCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaMinghao SunCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaTing MaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaWenxuan WangCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaBeibei LvCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaJinxuan WangCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaXiaochun SuCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaShubo LiCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China. Electronic address: [email protected]Yuan GuoGuangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences, Nanning 530007, China; National Engineering Research Center for Non-Food Biorefinery, Guangxi Academy of Sciences, Nanning 530007, China. Electronic address: [email protected]
2024en
ABI
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