Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.

Chen C, Li J, Wang T, Cao Z, Sheng T, Hu J, Zhou Y

DOI: 10.1111/1750-3841.71513
Published: 2026 Oct
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71513,
  title = {Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.},
  author = {Chen C and Li J and Wang T and Cao Z and Sheng T and Hu J and Zhou Y},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71513},
  url = {https://doi.org/10.1111/1750-3841.71513}
}

RIS

TY  - JOUR
TI  - Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.
AU  - Chen C
AU  - Li J
AU  - Wang T
AU  - Cao Z
AU  - Sheng T
AU  - Hu J
AU  - Zhou Y
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71513
UR  - https://doi.org/10.1111/1750-3841.71513
ER  -

APA

C, C., J, L., T, W., Z, C., T, S., J, H., & Y, Z. (2026). Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.. Journal of food science. https://doi.org/10.1111/1750-3841.71513

Source records

pubmed · retrieved 2026-11-10T16:44:45.977Z