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Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste.
Liu, Ping; Xiang, Qin; Sun, Wenjia; Wang, Xuemei; Lin, Junfan; Che, Zhenming; Ma, Peihua.
Afiliação
  • Liu P; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China. Electronic address: dewflowerlp@163.com.
  • Xiang Q; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Sun W; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
  • Wang X; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
  • Lin J; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
  • Che Z; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
  • Ma P; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States.
Food Res Int ; 137: 109513, 2020 11.
Article em En | MEDLINE | ID: mdl-33233148
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vicia faba / Microbiota Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vicia faba / Microbiota Idioma: En Ano de publicação: 2020 Tipo de documento: Article