Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts.

Food Chem X · 2025 · PMC11957490 · PMID 40165815

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showed a trendno p-value reported

Both groups showed a trend of increasing and then decreasing microbial abundance, with the SYM group exhibiting an increase during days 1–5 and a decrease from days 10–15, in contrast to the SYW group.

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a decreasing trendno p-value reported

In the SYM group, alcohol and esters first increased and then decreased, ketones showed a decreasing trend, and acids decreased initially then gradually rose.

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