Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis
Huaisheng Zheng(Guizhou University), Ping Hu(Guizhou University), Jingzhu Jiang(Guizhou University), Xiaoyu Wang(Ministry of Education of the People's Republic of China), Chaobing Huang(Guizhou University)
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