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The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment.
Wu, Junrui; Tian, Tian; Liu, Yiming; Shi, Yixiang; Tao, Dongbing; Wu, Rina; Yue, Xiqing.
Afiliación
  • Wu J; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Tian T; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Liu Y; Department of Foreign Language, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Shi Y; Shanghai Personal Biotechnology Co., Ltd., Shanghai 200231, PR China.
  • Tao D; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Wu R; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: wrn6956@163.com.
  • Yue X; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: yxqsyau@126.com.
Food Res Int ; 112: 457-467, 2018 10.
Article en En | MEDLINE | ID: mdl-30131157
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Condimentos / Alimentos de Soja / Fermentación Idioma: En Revista: Food Res Int Año: 2018 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Condimentos / Alimentos de Soja / Fermentación Idioma: En Revista: Food Res Int Año: 2018 Tipo del documento: Article Pais de publicación: Canadá