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Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay.

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第一作者： Lian,Peng

第一单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

作者： Lian,Peng ^[1] ; Yongjun,Wu ^[2] ; Anyan,Wen ^[1] ; Haiying,Zeng ^[1] ; Likang,Qin ^[3]

作者单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. ^[1] Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China. ^[2] School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guiyang 550025, China.;National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Medicine and Food, Guiyang 550025, China. ^[3]

关键词 E-tongue Entropy Method active ingredient compound seasoning flavor substances

DOI 10.3390/foods14172976

PMID 40941091

发布时间 2025-09-16

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Foods (Basel, Switzerland)

2025年14卷17期

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Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay.

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Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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