封面
封面（代数）
风味
发酵
钥匙（锁）
食品科学
计算机科学
生物
生态学
工程类
机械工程
作者
Feiyu An,Junrui Wu,Yunzi Feng,Guoyang Pan,Yuanyuan Ma,Jinhui Jiang,Xuemeng Yang,Ruixia Xue,Rina Wu,Mouming Zhao
标识
DOI：10.1111/1541-4337.13220
摘要
The cover image is based on the Review Article A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways by Feiyu An et al., https://doi.org/10.1111/1541-4337.13162.
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(2025-6-4)
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