This article "Exploring Core fermentation microorganisms, flavor compounds, andmetabolic pathways in fermented Rice and wheat foods" is published in Food Chemistry.

Author:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Xiaoxuan Sun

Journal:Food Chemistry

Year:2025

Podcast type:Short

The authors are ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 

Xiaoxuan Sun a,b

, Leilei Yu a,b,

*

, Meifang Xiao a,b

, Chengcheng Zhanga,b

, Jianxing Zhao a,b

,

Arjan Narbad d

, Wei Chen a,b,c

, Qixiao Zhai a,b

, Fengwei Tian 

Affiliations:

a State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China

b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

c National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China

d Quadram Institute Bioscience, Norwich Research Park Colney, Norwich, Norfolk NR4 7UA, UK