Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

Yu, Qian; Qian, Jiaqin; Xu, Qinwei; Guo, Yahui; Yao, Weirong; Qian, He; Cheng, Yuliang

doi:10.1016/j.fbio.2024.103855

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103855

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Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

Qian Yu,

Jiaqin Qian,

Qinwei Xu

et al.

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Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

Cited by 2 publications

References 43 publications

Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion

Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion

Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions

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