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Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.
Chen, Zhongai; Liu, Lijing; Du, Huan; Lu, Kaixiang; Chen, Cong; Xue, Qiaoli; Hu, Yongjin.
Afiliación
  • Chen Z; College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China.
  • Liu L; Institute of Food Processing, Guizhou Academy of Agricultural Sciences, NO. 1 Jinnong Road, Huaxi District, Guiyang 550006, China.
  • Du H; College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China.
  • Lu K; College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China.
  • Chen C; College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China.
  • Xue Q; College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China.
  • Hu Y; Editorial Department of Journal of Yunnan Agricultural University, Yunnan Agricultural University, Kunming 650000, China.
Food Chem X ; 18: 100686, 2023 Jun 30.
Article en En | MEDLINE | ID: mdl-37168719
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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China