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Multi-omics and machine learning analysis reveals distinct macromolecular and metabolic features of sourdough fermented with different lactic acid bacteria

Anqi Wang; Qinghai Wu; Zhen Liu; Xinyu Guo; Bowen Diao; Yue San; Chris Blanchard; Zhongkai Zhou; Guohua Zhao
Food Chemistry · Vol. 527 · pp. 150866 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume527
Pages150866
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150866
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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