Beibei Lv

2 ta ish

Guangxi University

1. Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics

   Cuiwen Jian, Minghao Sun, Ting Ma +6

   Maqola20243 iqtibos

   ABIABI:AkademIndex/2026.other.481528

2. The potential correlation between microbial communities and flavors in fermented bamboo shoots

   Shubo Li, Minghao Sun, Yufeng Tian +5

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.770886