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Updated: Apr 12, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
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在甜面粉发酵过程中微生物群落的动态变化及其与物理化学特性和挥发性化合物的相关性

Ziqing Sang1, Qiang Xie1, Chen Chen1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China.

Journal of food science
|February 4, 2025
PubMed
概括

这项研究揭示了关键的微生物参与者及其对传统中国甜面粉发酵的风味和质量的影响. 了解这些关系有助于优化发酵过程,以改善味道和营养价值.

关键词:
香味 香气 味道 味道 味道 味道相关性分析的相关性分析.发酵 面粉糊 发酵 面粉糊微生物多样性的微生物多样性

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