Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage
Hongzhi Ling, Huiling Shi, Xiaochun Chen, Keke Cheng
Topics & Concepts
Food scienceChemistryFlavorMicroorganismFirmicutesAromaFlavourComposition (language)Bacteria16S ribosomal RNABiologyBiochemistryGenePhilosophyGeneticsLinguisticsProbiotics and Fermented FoodsGABA and Rice ResearchFood Quality and Safety Studies