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Updated: Jul 21, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

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扫玉米黄发酵过程中的微生物群组成及其对味道质量的影响

Ke Wang1, Huijun Wu1, Jiaxuan Wang1

  • 1China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed
概括

这项研究揭示了在扫玉米小米黄州初级发酵过程中的微生物和风味化合物变化. 像乳酸菌和光细菌这样的特定细菌对黄独特的风味特征作出了重大贡献.

关键词:
黄吉宇是什么意思 黄吉宇是什么意思扫玉米小米 扫玉米小米相关性分析的相关性分析.微生物是微生物.易挥发的风味化合物 易挥发的风味化合物

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