Moderate fermentation contributes to favorable flavor and quality: Insights from full-length 16S rRNA sequencing analysis of different brands of Chouguiyu

Food Bioscience 2026

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Authors: Hao Liu, Xu Yan (110026), Yue Ying, Shufeng Yin, Ning Zhao (84707), Chaofan Ji, Yingxi Chen, Sufang Zhang, Yiwei Dai, Xinping Lin

DOI: 10.1016/j.fbio.2026.108588

Cited by: 3

References: 49

Fields of Study & Subjects

Fermentation and Sensory Analysis GABA and Rice Research Postharvest Quality and Shelf Life Management

References 49