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The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu.
Luo, Aiguo; Cheng, Zilong; Zhao, Jia; Hao, Jianwei; Shi, Shengli; Hu, Bianfang.
Affiliation
  • Luo A; Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
  • Cheng Z; College of Life Sciences, Hubei University, Wuhan 430062, China.
  • Zhao J; Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
  • Hao J; Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
  • Shi S; Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
  • Hu B; Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
Foods ; 12(14)2023 Jul 23.
Article in En | MEDLINE | ID: mdl-37509892
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Switzerland