Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation-Reference-Cited by-同舟云学术

Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation

Published:2022-10 Issue: Volume:1 Page:100057
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Chen Zhongai,Zhang Chenrui,Du Huan,Chen Cong,Xue Qiaoli,Hu Yongjin

Publisher

Elsevier BV

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4. Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors;Cai;LWT-Food Science and Technology,2021

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