fermented Qingjinju phenolic compounds (FQPE), α-Glucosidase, Inhibitory kinetics, Synergistic effect, Conformational change, Binding sites
Zaopo vinegar, Multi-strain co-fermentation, volatile flavor compounds, Metabolomics, Key hydrolytic enzymes
Camellia oleifera oil, Lipidomics, Biomarkers, Environmental regulation, Quality evaluation