Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar
Wenhua Tong, Guanying Chen, Hua Yu, Xianbin Wang, Ruiqi Xue, Ying Yang, Huibo Luo, Dan Huang
Topics & Concepts
BranFermentationFood scienceChemistryMicrobial population biologyBiologyBacteriaOrganic chemistryRaw materialGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesFood Quality and Safety Studies