基于多组学的暹罗芽孢杆菌四甲基吡嗪合成机制及其对白酒风味的影响
童文华,王辉,张亚东,程伟,陈波,李依芸,杨莹,黄丹,沈毅,罗惠波
Multi-omics Analysis of the Mechanisms of Tetramethylpyrazine Synthesis in Bacillus siamensis and Its Impact on Baijiu Flavor
TONG Wenhua, WANG Hui, ZHANG Yadong, CHENG Wei, CHEN Bo, LI Yiyun, YANG Ying, HUANG Dan, SHEN Yi, LUO Huibo
食品科学
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2026, (2): 113
-123
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DOI: 10.7506/spkx1002-6630-20250813-089