Dynamic changes in microbial communities and flavor components of <i>Cupei</i> during fermentation of Shanxi mature vinegar via multiomics analysis

Baoqing Bai, Jingyi Guo, Ziqing Zhang, Wenyan Yan, Jinhua Zhang, Ying Zhang, Tao Bo, Nan Hu, Rong Guo, Yukun Yang

Open source

DOI: 10.1002/jsfa.71232
Published: 2026-11-06
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71232,
  title = {Dynamic changes in microbial communities and flavor components of
                    <i>Cupei</i>
                    during fermentation of Shanxi mature vinegar via multiomics analysis},
  author = {Baoqing Bai and Jingyi Guo and Ziqing Zhang and Wenyan Yan and Jinhua Zhang and Ying Zhang and Tao Bo and Nan Hu and Rong Guo and Yukun Yang},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71232},
  url = {https://doi.org/10.1002/jsfa.71232}
}

RIS

TY  - JOUR
TI  - Dynamic changes in microbial communities and flavor components of
                    <i>Cupei</i>
                    during fermentation of Shanxi mature vinegar via multiomics analysis
AU  - Baoqing Bai
AU  - Jingyi Guo
AU  - Ziqing Zhang
AU  - Wenyan Yan
AU  - Jinhua Zhang
AU  - Ying Zhang
AU  - Tao Bo
AU  - Nan Hu
AU  - Rong Guo
AU  - Yukun Yang
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71232
UR  - https://doi.org/10.1002/jsfa.71232
ER  -

APA

Bai, B., Guo, J., Zhang, Z., Yan, W., Zhang, J., Zhang, Y., Bo, T., Hu, N., Guo, R., & Yang, Y. (2026). Dynamic changes in microbial communities and flavor components of <i>Cupei</i> during fermentation of Shanxi mature vinegar via multiomics analysis. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71232

Source records

crossref · retrieved 2026-11-08T06:24:28.526Z