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From aroma to off-flavor: metabolomics maps the double-sided nature of traditional Chinese fermented foods

  • May 19
  • 0 min read
Three-panel bibliometric figure with a keyword co-occurrence network for fermented food flavor research, an annual publications and citations trend from 2000 to 2025, and a word cloud of commonly studied fermented foods such as soy sauce, fermented sausages, yogurt, beer, wine, and milk (derived from Figure 1).

 
 
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