Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots
Junjie Li, Yang Liu, He Xiao, Hai Huang, Gaowen Deng, Mengjuan Chen, Liwen Jiang
Topics & Concepts
BambooChemistryFermentationSalt (chemistry)ShootBamboo shootFood scienceBotanyBiologyOrganic chemistryRaw materialBamboo properties and applicationsProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques