Yuan Guo

2 ta ish

Guangxi Academy of Sciences

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