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Updated: Jan 18, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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微生物继承潜在影响机制在自发发酵的Moringa oleifera叶子中的风味调节:一个整合性的多种omics方法

Yuhan Liu1, Yuwei Guo2, Hongyu Mu3

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Health Guard (Kunming) Biotechnology Co., Ltd., Kunming 650200, China.

Food research international (Ottawa, Ont.)
|January 15, 2026
PubMed
概括

这项研究揭示了微生物如何在发酵过程中塑造Moringa oleifera (MOP) 的味道. 微生物继承显著影响有机酸,氨基酸和芳香化合物的发展,增强MOPs.

关键词:
味道增强剂 增强味道的增强剂转基因组学是指转基因组学.微生物的动态变化改变了微生物.莫林加橄油 (Moringa oleifera) 的片,可以入水中.自发发酵自发发酵自发发酵.

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