机译：A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome,multisensory flavor substances, key enzymes, and metabolic pathways
机译：An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
机译：A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
机译：Cold atmospheric plasma-induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction
