Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics-Reference-Cited by-同舟云学术

Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics

Published:2023-03 Issue: Volume:165 Page:112350
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Tianyan,Wang Hanyu,Su Wei,Mu Yingchun,Tian Yexin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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