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Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang-shui, a traditional food made in northwest China.
Liu, Zhanggen; Peng, Zhen; Huang, Tao; Guan, Qianqian; Li, Junyi; Xie, Mingyong; Xiong, Tao.
Afiliação
  • Liu Z; State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China.
  • Peng Z; School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China.
  • Huang T; State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China.
  • Guan Q; School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China.
  • Li J; State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China.
  • Xie M; School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China.
  • Xiong T; State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China.
J Sci Food Agric ; 99(7): 3391-3397, 2019 May.
Article em En | MEDLINE | ID: mdl-30609036
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Biodiversidade / Alimentos Fermentados Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Biodiversidade / Alimentos Fermentados Idioma: En Ano de publicação: 2019 Tipo de documento: Article