A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.
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Mouming Zhao | R. Wu | Junrui Wu | Feiyu An | Yunzi Feng | Ruixia Xue | Yuanyuan Ma | Guoyang Pan | Jinhui Jiang | Xuemeng Yang