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Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and

Zehui Li1, Longqun Fu2, Jiajia Song1

  • 1School of Food Science, Southwest University, 400700 Chongqing, China.

Food Chemistry: X
|February 16, 2026
PubMed
Abstract

Keywords:
Fermented cowpeasGC-IMSGC–MSKey discriminatory volatilesMicrobial successionTaste-active amino acids

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