Xinyue Qin

1 ta ish

State Key Laboratory of Food Science and Technology

1. Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot

   Xinyue Qin, Tao Xiong, Shijin Xiong +3

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.481520