Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi
C
Changzheng Wu
(State Key Laboratory of Precision and Intelligent Chemistry, School of Chemistry and Materials Science)
H
Hui Wu
R
Ruiqi Jin
J
Jiaqian Liang
X
Xing Tong
(Beijing National Laboratory for Molecular Sciences, CAS Laboratory of Colloid and Interface and Thermodynamics, CAS Research/Education Centre for Excellence in Molecular Sciences, Centre for Carbon Neutral Chemistry)
Article Details
Journal
Scientific Reports
Volume / Issue
Vol. 16, Issue 1
Published
January 29, 2026
ISSN
2045-2322
Publisher
Nature Portfolio
Authors (5)
C
Changzheng Wu
State Key Laboratory of Precision and Intelligent Chemistry, School of Chemistry and Materials Science
H
Hui Wu
R
Ruiqi Jin
J
Jiaqian Liang
X
Xing Tong
Beijing National Laboratory for Molecular Sciences, CAS Laboratory of Colloid and Interface and Thermodynamics, CAS Research/Education Centre for Excellence in Molecular Sciences, Centre for Carbon Neutral Chemistry
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