Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration

已完结 10 由叶子发布于 2026/9/22 13:54:39

DOI:10.1016/j.foodres.2026.118495
作者：Nan Zhang , Yong jian Yu , Ke Wang , Yuan yuan Zhu , Yu qin Wang , Dong Han , Xue zhi Wu , Yun song Yang , Shuai wei Dou , Shi yuan Lin
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The closed solid-state vinegar brewing system aims to reduce the interference of complex external factors to the traditional solid-state brewing system by providing a stable and controllable

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierFungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar