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		<title>How Vacuum Dry-Salted Cowpeas Build Their Signature Fermented Flavor Over 21 Days</title>
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		<category><![CDATA[4-ethylphenol]]></category>
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		<category><![CDATA[lactic acid bacteria]]></category>
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					<description><![CDATA[A 21-day multi-omics study reveals how lactic acid bacteria and salt-tolerant yeasts transform fresh, grassy cowpea volatiles into the floral, fruity, and phenolic signature of China's traditional sour cowpea.]]></description>
		
		
		
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