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Author

Ming Xin

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Open access Oct 2026

Flavor development in vacuum dry-salted cowpeas: changes in volatile compounds and non-volatile metabolites during fermentation

Flavor development in vacuum dry-salted cowpeas remains insufficiently understood despite the increasing use of this low-free-brine fermentation process. This study combined microbial profiling, volatile analysis, and untargeted metabolomics to characterize flavor formation during 21 days of fermentation. The results s...

Qing-Yin-Liang-Yun Xie, Zhu-Gui Zhou, Yu Sun et al. · 0 citations

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