Insights into the roles of Ligilactobacillus, Tetragenococcus and Levilactobacillus in flavor metabolite formation during low-salt Doubanjiang fermentation: Pathways and mechanisms

Food Research International 2026

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Authors: Yaoyao Tian, Yufeng Du, Qian Yang, Chi Zhao, Fengju Zhang, Suyi Zhang, Zhihua Li, Qi Li

DOI: 10.1016/j.foodres.2025.118302

Cited by: 4

References: 25

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Polyamine Metabolism and Applications

References 25