Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking
- DOI
- 10.1016/j.foodchem.2026.151053
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151053,
title = {Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking},
author = {Bin Peng and Linchuan Xu and Sijie Xu and Chengwei Yu and Mingming Hu and Bizhen Zhong and Zongcai Tu and Jinlin Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151053},
url = {https://doi.org/10.1016/j.foodchem.2026.151053}
}RIS
TY - JOUR TI - Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking AU - Bin Peng AU - Linchuan Xu AU - Sijie Xu AU - Chengwei Yu AU - Mingming Hu AU - Bizhen Zhong AU - Zongcai Tu AU - Jinlin Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151053 UR - https://doi.org/10.1016/j.foodchem.2026.151053 ER -
APA
Peng, B., Xu, L., Xu, S., Yu, C., Hu, M., Zhong, B., Tu, Z., & Li, J. (2026). Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151053
Source records
- crossref · retrieved 2026-09-26T09:57:25.565Z