Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
Aixia Wang, Tianzhen Xiao, Huihan Xi, Wanyu Qin, Yue He, Mengzi Nie, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang, Li‐Tao Tong
Topics & Concepts
StarterFermentationFood scienceLactobacillus fermentumChemistryLactobacillus plantarumFlavorFermentation starterFermentation in food processingLactic acidBacteriaBiologyGeneticsProbiotics and Fermented FoodsGABA and Rice ResearchFood Quality and Safety Studies