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Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

Xunda Wang, Xiangyu Wang, Haiwei Lou, Yue Li, Reham Khashaba, Renyong Zhao

2024Food Bioscience12 citationsDOI

Topics & Concepts

Mung beanFlavorFermentationFood scienceBacteriaChemistryBiologyGeneticsFermentation and Sensory AnalysisGABA and Rice ResearchBiochemical and biochemical processes
Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation | Litcius