Transcriptomic and metabolomic insights into how KCl and MgCl<sub>2</sub> drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis.
- DOI
- 10.1016/j.ijfoodmicro.2026.112012
- Published
- 2026-08-12
- Container
- Int J Food Microbiol
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2026.112012,
title = {Transcriptomic and metabolomic insights into how KCl and MgCl\<sub\>2\</sub\> drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis.},
author = {Cen Y and Li Y and Sun X and Zhang X and Zhang Q and Wang X and Gong H and Liu W and Liu X and Ko K and Li H.},
year = {2026},
journal = {Int J Food Microbiol},
doi = {10.1016/j.ijfoodmicro.2026.112012},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.112012}
}RIS
TY - JOUR TI - Transcriptomic and metabolomic insights into how KCl and MgCl<sub>2</sub> drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis. AU - Cen Y AU - Li Y AU - Sun X AU - Zhang X AU - Zhang Q AU - Wang X AU - Gong H AU - Liu W AU - Liu X AU - Ko K AU - Li H. PY - 2026 JO - Int J Food Microbiol DO - 10.1016/j.ijfoodmicro.2026.112012 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.112012 ER -
APA
Y, C., Y, L., X, S., X, Z., Q, Z., X, W., H, G., W, L., X, L., K, K., & H., L. (2026). Transcriptomic and metabolomic insights into how KCl and MgCl<sub>2</sub> drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis.. Int J Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2026.112012
Source records
- europe-pmc · retrieved 2026-09-26T05:29:56.500Z