Dec 2026
Dynamic changes in volatile flavor substances and microbial communities during fermentation of Chinese Fuyuan pickle.
This study investigated dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during the fermentation of salt-free Fuyuan pickle. Significant variations were observed in pH, total titratable acidity, soluble sugars, solubl...
Lai-Feng Chen, Peng-Fei Ye, Hao-Liang Li et al.
· Food Research International · 0 citations