Research on microbial diversity and nutritional flavor formation of Xianju wheat paste
This research indicates that the presence of microbial communities significantly contributes to the development of the nutritional flavor profile in Xianju wheat paste. © 2024 Society of Chemical Industry.
Authors
- Jiaping Chen (ORCID: https://orcid.org/0000-0002-5240-0757)
- Yao Xiao (ORCID: https://orcid.org/0000-0003-0062-9813)
- Feng Wu (ORCID: https://orcid.org/0009-0007-7842-9404)
- Yating Liu (ORCID: https://orcid.org/0009-0008-4577-2641)
- Yuanyuan Li (ORCID: https://orcid.org/0009-0005-1522-9371)
Institutions
- Huazhong Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-19
- DOI
- https://doi.org/10.1002/jsfa.13916
- Citations
- 1
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.35