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Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Brassica

Mengqin Cao1,2, Haibo Hao3, Shuya Duan1,2

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Frontiers in Microbiology
|April 8, 2026
PubMed

Keywords:
co-occurrence networkfermented xuecaiflavor substancefree amino acidsmetabolomicsmicrobiomics

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