Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods-Reference-Cited by-同舟云学术

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Published:2023-04-17 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wen Linfeng¹,Yang Lixin¹,Chen Cong²,Li Jun¹³,Fu Jiangyan³,Liu Guo¹,Kan Qixin¹,Ho Chi-Tang⁴,Huang Qingrong⁴,Lan Yaqi¹,Cao Yong¹

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China

2. Guangdong Eco-engineering Polytechnic, Guangzhou, China

3. Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China

4. Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA

Funder

the Formation Mechanism of Flavor Metabolites and Intelligent Manufacturing in Cantonese Soy Sauce

Program for Guangdong Introducing Innovative and En-trepreneurial Teams

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2199425

Reference140 articles.

1. Cheesomics: the future pathway to understanding cheese flavour and quality

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4. Omics-Driven Biotechnology for Industrial Applications

5. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

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