Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth
Yage Xing, Ye Qiu, Tianyi Yue, Rumeng Yi, Qinglian Xu, Yu Rao, Jie Huang, Hongjie Pan
Topics & Concepts
FermentationFood scienceChemistryFlavorLactobacillusFlavourFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical and biochemical processes