Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations
Rebekka H. Lülf, Rudi F. Vogel, Matthias A. Ehrmann
Topics & Concepts
Food scienceFermentationBacteriaYeastMicroorganismBiologyChemistryBiochemistryGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFood composition and properties