Work

Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

Year: 2022

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2022.101815

Authors: Yajiao Zhao, Zhengyun Wu, Shigeo Miyao, Wenxue Zhang

Institutions: Sichuan University, Tokyo Kasei University, Sichuan University Jinjiang College

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: International S and T Cooperation Program of Sichuan Province, National Natural Science Foundation of China

Award: G6192706753

OpenAlex ID: W4281851858

FWCI: 5.814

Cites: 55

Cited by: 60

Related to: 10