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    Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis

    Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis Tekijä Huaisheng Zheng, Jingzhu Jiang, Chaobing Huang, Xiaoyu Wang, Ping Hu

    Julkaistu 2024-03-01
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