Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages

Trends in Food Science & Technology 2026

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Authors: Yue Zhang, Mingxue Sun, Yin Feng, Wei Wang, Wei Wang, Yamei He, Haihua Shi, Yanxin Zhu, Bo Nan, Xia Li, Jingsheng Liu, Yuhua Wang

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Yuhua Wang

DOI: 10.1016/j.tifs.2026.105646

Cited by: 1

References: 90

Fields of Study & Subjects

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

References 90