Uncovering potential relationships between flavor compounds and bacteria, lipids, metabolites in shrimp paste: A multi-omics integrated analysis.
- DOI
- 10.1016/j.foodres.2026.120257
- Published
- 2026 Nov 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120257,
title = {Uncovering potential relationships between flavor compounds and bacteria, lipids, metabolites in shrimp paste: A multi-omics integrated analysis.},
author = {Wang J and Tian Z and Jiang HN and Wang L and Wang XS and Huang XH and Qin L},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120257},
url = {https://doi.org/10.1016/j.foodres.2026.120257}
}RIS
TY - JOUR TI - Uncovering potential relationships between flavor compounds and bacteria, lipids, metabolites in shrimp paste: A multi-omics integrated analysis. AU - Wang J AU - Tian Z AU - Jiang HN AU - Wang L AU - Wang XS AU - Huang XH AU - Qin L PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120257 UR - https://doi.org/10.1016/j.foodres.2026.120257 ER -
APA
J, W., Z, T., HN, J., L, W., XS, W., XH, H., & L, Q. (2026). Uncovering potential relationships between flavor compounds and bacteria, lipids, metabolites in shrimp paste: A multi-omics integrated analysis.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120257
Source records
- pubmed · retrieved 2026-09-27T14:09:19.731Z