Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation
Di Yao, Lei Xu, Mengna Wu, Xiaoyu Wang, Lei Zhu, Changyuan Wang
Topics & Concepts
FermentationFood scienceFlavorChemistryMicroorganismBiologyBacteriaGeneticsProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsPhytase and its Applications