Multi-omics insights into key aroma compound formation during Chinese bayberry wine fermentation by Pichia kluyveri ZFM-0524

International Journal of Food Microbiology 2026

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Authors: Shuxun Liu, Mingfeng Cao, Yan Zhao Yan Zhao, Yufeng Xu, 张鲁安, Yuling Cai, Qing Gu

DOI: 10.1016/j.ijfoodmicro.2026.111856

Cited by: 1

References: 33

Fields of Study & Subjects

Fermentation and Sensory Analysis Plant Gene Expression Analysis Biochemical and biochemical processes

References 33