Salinity-mediated osmotic stress reshapes the characteristic sulfur-containing aroma of spontaneously fermented Raphanus sativus L. via remodeling of lactic acid bacterial sulfur metabolism
- DOI
- 10.1016/j.foodres.2026.120887
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120887,
title = {Salinity-mediated osmotic stress reshapes the characteristic sulfur-containing aroma of spontaneously fermented Raphanus sativus L. via remodeling of lactic acid bacterial sulfur metabolism},
author = {Wenping Lei and Zhipeng Liu and Rongrong Wang and Wei Liu and Chengcheng Chen and Shikai Zhang and Peng Zhou and Yang Shan and Shenghua Ding},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120887},
url = {https://doi.org/10.1016/j.foodres.2026.120887}
}RIS
TY - JOUR TI - Salinity-mediated osmotic stress reshapes the characteristic sulfur-containing aroma of spontaneously fermented Raphanus sativus L. via remodeling of lactic acid bacterial sulfur metabolism AU - Wenping Lei AU - Zhipeng Liu AU - Rongrong Wang AU - Wei Liu AU - Chengcheng Chen AU - Shikai Zhang AU - Peng Zhou AU - Yang Shan AU - Shenghua Ding PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120887 UR - https://doi.org/10.1016/j.foodres.2026.120887 ER -
APA
Lei, W., Liu, Z., Wang, R., Liu, W., Chen, C., Zhang, S., Zhou, P., Shan, Y., & Ding, S. (2026). Salinity-mediated osmotic stress reshapes the characteristic sulfur-containing aroma of spontaneously fermented Raphanus sativus L. via remodeling of lactic acid bacterial sulfur metabolism. Food Research International. https://doi.org/10.1016/j.foodres.2026.120887
Source records
- crossref · retrieved 2026-11-05T11:08:55.759Z