Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar
Guan-Yu Fang, Xiao-Jing Mu, Bing-Wen Huang, Guang-zhong Wu, Yujian Jiang
Topics & Concepts
FermentationFlavorAcetic acidFood scienceLactic acidChemistryBiologyBiochemistryBacteriaGeneticsFermentation and Sensory AnalysisWine Industry and TourismBiochemical and biochemical processes