P. Potential biosynthetic pathways of core flavor compounds produced by Terricola QJJY1, Jan 19 '25
In order to further investigate the regulatory impact of Pichia on organic acid profiles during calamondin fruit fermentation and elucidate the potential biosynthetic pathways of core flavor compounds produced by P. terricola QJJY1, this study aims to provide a comprehensive understanding of the underlying mechanisms.