Synergistic effects of red quinoa co-fermentation on phenolic enrichment, free amino acid profiles, and volatile flavor characteristics in Huangjiu

Food Bioscience 2026

View at publisher

Authors: Shen Li, Chen Ming Yan, Yongjun Xia, Lianzhong Ai, Qixiao Zhai, Yijin Yang

DOI: 10.1016/j.fbio.2026.108801

Cited by: 1

References: 34

Fields of Study & Subjects

Seed and Plant Biochemistry Food composition and properties Celiac Disease Research and Management

References 34