Dynamics of Flavor Substances and Identification of Key Aroma-active Components of Guizhou Traditional Douchiba during Fermentation

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Yurou Yang, Lian Peng, Yongxue Ma, Haiying Zeng, Pengsen Zhou, Likang Qin, Anyan Wen

DOI: 10.2139/ssrn.6071949

Cited by: 1

Fields of Study & Subjects

Fermentation and Sensory Analysis Meat and Animal Product Quality Probiotics and Fermented Foods