Influence of Microorganisms on Flavor Substances and Functional Components of Sojae Semen Praeparatum During Fermentation: A Study Integrating Comparative Metabolomics and High-Throughput Sequencing
FOOD RESEARCH INTERNATIONAL（2024）
Key words
Sojae semen praeparatum,Comparative metabolomics,High-throughput sequencing,Key flavor substances,Key functional components,Core functional microorganisms
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined