CO2-modified atmosphere improves the flavor quality of low-salt Xuecai by regulating microbial communities and metabolic functions

Food Research International 2026

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Authors: Daqun Liu, Jiali Li, Jianming Zhang, Chengcheng Zhang

DOI: 10.1016/j.foodres.2026.119201

Cited by: 1

References: 41

Fields of Study & Subjects

Fermentation and Sensory Analysis Postharvest Quality and Shelf Life Management Biochemical Analysis and Sensing Techniques

References 41