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Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling

Jia-Xuan Li; Feng-Ping Qin; Meng-Ting Chen; Yu-Yu Liu; Xiao-Na Guo; Ke-Xue Zhu; Fei Gao; Jun-Jie Xing
Food Research International · Vol. 235 · pp. 119139 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume235
Pages119139
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119139
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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