Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites-Reference-Cited by-同舟云学术

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Published:2022-05 Issue: Volume:377 Page:132004
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shang Zhixun,Ye Zi,Li Meiqi,Ren Hongbing,Cai Shengbao,Hu Xiaosong,Yi Junjie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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