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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar

Huizhen Wang1, Xinwei Wang1, Xin Zhou1

  • 1Food College, Shihezi University, Shihezi 832000, Xinjiang, China.

Food Chemistry: X
|June 17, 2026
PubMed

Keywords:
Co-occurrence networkMicrobial dynamicsPhysicochemical propertiesRawish cereal vinegarVolatile compounds

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