Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains

Food Research International 2026

View at publisher

Authors: Jieyu Yang, Ziruo Zhang, Qia Wang, Xin Li, Yingmei Wu, Erhao Zhang, Yingqun Wu, Zhendong Liu, Jingjing Wang, Qun Huang

DOI: 10.1016/j.foodres.2026.119335

Cited by: 1

References: 73

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Polyamine Metabolism and Applications

References 73