Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, Yazhou Xu, Philippe Madjirebaye, Guidong Huang, Qianqian Guan, Tao Xiong, Tao Xiong
Topics & Concepts
Food scienceFlavorFermentationLactobacillusChemistryWeissellaSeasoningFermentation in food processingBiologyBacteriaLactic acidRaw materialLeuconostocOrganic chemistryGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsFood Quality and Safety Studies