The crucial correlation between flavor formation and microbial community dynamics during the fermentation of Zhacai.
Yinyin LianJiajia SongWilliam MumbyHuayi SuoYu ZhangPublished in: Journal of the science of food and agriculture (2024)
This study identified the microbial classes that positively regulate the flavor of Zhacai which could provide valuable help for flavor modulation in Zhacai production. This article is protected by copyright. All rights reserved.