Revealing the impact of low-temperature fermentation by Weissella cibaria MXJSHZ8-3 on soymilk quality through volatile flavor compounds and metabolite profiles

Food Chemistry 2026

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Authors: Yanhong Lin, Guandi Chen, Zhen Liu, Yilai Wan, Jingru Zhang, Hexi Yuan, Shiyang Yu, Yang Jiang, Ming Ning, Peng Yu, Zhongkai Zhou

DOI: 10.1016/j.foodchem.2026.149604

Cited by: 1

References: 67

Fields of Study & Subjects

Probiotics and Fermented Foods Biopolymer Synthesis and Applications Plant-Microbe Interactions and Immunity

References 67