Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota
Wenhui Fu, Shuo Wang, Wentong Xue
Topics & Concepts
FermentationLactic acidYeastProteolysisFood scienceBiochemistryBacteriaBiologyLeavening agentEnzymeChemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods