Study on the effects of different fermentation methods on fermented mustard microbial community composition and metabolite profile
Fermented mustard is a traditional Chinese vegetable product with complex flavor profiles shaped primarily by microbial activity during fermentation. Although several studies focus on single fermentation systems, few have integrated microbial diversity and metabolomics. This study investigated the e...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-01-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S259015752501315X |
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