Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds
- DOI
- 10.3390/foods15183286
- Published
- 2026-09-17
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183286,
title = {Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds},
author = {Xuefeng Zhu and Limin Cui and Xianxian Luo and Fanfan Lang and Yu Zheng and Zhiqiang Nie},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183286},
url = {https://doi.org/10.3390/foods15183286}
}RIS
TY - JOUR TI - Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds AU - Xuefeng Zhu AU - Limin Cui AU - Xianxian Luo AU - Fanfan Lang AU - Yu Zheng AU - Zhiqiang Nie PY - 2026 JO - Foods DO - 10.3390/foods15183286 UR - https://doi.org/10.3390/foods15183286 ER -
APA
Zhu, X., Cui, L., Luo, X., Lang, F., Zheng, Y., & Nie, Z. (2026). Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds. Foods. https://doi.org/10.3390/foods15183286
Source records
- crossref · retrieved 2026-09-26T13:15:24.028Z