Publication | Closed Access

Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

Food FermentationBiochemistryFlavoromicsMolecular Sensory ScienceMicrobial EcologyFlavor ProfileEnvironmental MicrobiologyFood BioprocessingMicrobiologyMetabolomicsMedicineMicrobial RolesHealth Sciences