Insights into the roles of Ligilactobacillus, Tetragenococcus and Levilactobacillus in flavor metabolite formation during low-salt Doubanjiang fermentation: Pathways and mechanisms
Sichuan Normal University · Sichuan Academy of Agricultural Sciences · +1 more institution
Indexed incrossrefpubmed
Abstract
No abstract available for this paper.
Citation impact
4
total citations
- FWCI
- 50.26
- Percentile
- 99%
- References
- 25
Too recent for citation history.
Authors
8Topics & keywords
Topics
Keywords
- Flavor
- Metabolomics
- Lactic acid
- Fermentation in food processing
- Fermentation
- Umami
- Bacteria
- Axenic
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Funding
- NENational Engineering Research Center of Solid-State BrewingAward: GNLMLX202503
- SPSichuan Provincial Postdoctoral Science FoundationAward: TB2024003
- NNNational Natural Science Foundation of ChinaAward: 32472481,32502163
- SPSichuan Province Science and Technology Support ProgramAwards: 2024NSFSC0373, 2021YJ0273
- SPSichuan Province Youth Science and Technology Innovation TeamAward: SCCXTD-2024-22
- KLKey Laboratory of Agricultural Information Service TechnologyAward: 5 + 1QYGG004
- LLLuzhou Laojiao