Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

Xiangcheng Lu, Shiyu Guo, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Bianfang Hu, Aiguo Luo

Open source

DOI: 10.1002/fsn3.72467
Published: 2026-10-28
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72467,
  title = {Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut},
  author = {Xiangcheng Lu and Shiyu Guo and Hongmei Zhao and Yanjun Yang and Xiaoli Ma and Shengli Shi and Bianfang Hu and Aiguo Luo},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72467},
  url = {https://doi.org/10.1002/fsn3.72467}
}

RIS

TY  - JOUR
TI  - Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut
AU  - Xiangcheng Lu
AU  - Shiyu Guo
AU  - Hongmei Zhao
AU  - Yanjun Yang
AU  - Xiaoli Ma
AU  - Shengli Shi
AU  - Bianfang Hu
AU  - Aiguo Luo
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72467
UR  - https://doi.org/10.1002/fsn3.72467
ER  -

APA

Lu, X., Guo, S., Zhao, H., Yang, Y., Ma, X., Shi, S., Hu, B., & Luo, A. (2026). Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72467

Source records

crossref · retrieved 2026-11-10T08:07:58.621Z