Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste
Longquan Xiao, Molazi Lapu, Shuai Kang, Peng Jiang, Jing Li, Yang Liu, Dayu Liu, Mingxue Liu
Topics & Concepts
Food scienceFermentationBranChemistryRhizopusAspergillus nigerPenicilliumMonascusRaw materialOrganic chemistryProbiotics and Fermented FoodsSeed and Plant BiochemistryFood composition and properties