The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.
- DOI
- 10.1111/1541-4337.70513
- Published
- 2026 Jul
- Container
- Comprehensive reviews in food science and food safety
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70513,
title = {The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.},
author = {Zhang K and Tang H and Liu L and Li B and Liu F and Wang Z},
year = {2026},
journal = {Comprehensive reviews in food science and food safety},
doi = {10.1111/1541-4337.70513},
url = {https://doi.org/10.1111/1541-4337.70513}
}RIS
TY - JOUR TI - The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology. AU - Zhang K AU - Tang H AU - Liu L AU - Li B AU - Liu F AU - Wang Z PY - 2026 JO - Comprehensive reviews in food science and food safety DO - 10.1111/1541-4337.70513 UR - https://doi.org/10.1111/1541-4337.70513 ER -
APA
K, Z., H, T., L, L., B, L., F, L., & Z, W. (2026). The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70513
Source records
- pubmed · retrieved 2026-09-27T14:30:03.651Z