Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
Hui Tang, Jin‐Kui Ma, Lin Chen, Liwen Jiang, Lin-Zhi Kang, Ying-Yu Guo, Ge-Yang Men, Dan-Xia Nie, Ruimin Zhong
Topics & Concepts
FlavorAcetic acidLactic acidFood scienceChemistryBacteriaBambooShootLactobacillusBiologyBotanyBiochemistryFermentationGeneticsBamboo properties and applicationsBiochemical and Structural CharacterizationProbiotics and Fermented Foods