Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
Yunzi Feng, Weiyu Wu, Tao Chen, Mingtao Huang, Mouming Zhao
Topics & Concepts
FlavorFood scienceLactobacillus fermentumFermentationFermentation in food processingLactobacillusLactic acidChemistryMicroorganismBacteriaBiologyLactobacillus plantarumGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisTea Polyphenols and Effects