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Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3,

Juan Sun1, Waleed Al-Ansi2, Mingcong Fan1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food Chemistry
|November 4, 2024
PubMed

Keywords:
KEGG-path analysisOatsSolid-state fermentationUPLC-MS/MS based metabonomicsVolatile compounds

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