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    Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

    Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation gan Muyan Xiao, Zhen Peng, Jim Hardie, Tao Huang, Zhanggen Liu, Yue Zhang, Mingyong Xie, Tao Xiong

    Cyhoeddwyd 2021
    Cael y testun llawn
    Artigo
    Ychwanegu at ffefrynnau
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