Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis
The utilization of Lactobacillus plantarum (LP) in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes. However, there is still limited knowledge regarding the taste-active metabolites in the sauce. To bridge this gap, our study employed metabolomi...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Tsinghua University Press
2025-02-01
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| سلاسل: | Food Science and Human Wellness |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250048 |
| الوسوم: |
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