Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
Qian Qiao, Zheng-Pei Chen, Ke Li, Jian Xiong, Yun-Hao Lu, Hong-Yu Xu, Zhenghong Xu
Topics & Concepts
FlavorValineFood scienceAcetic acidPhenylalanineFermentation in food processingBiologyBamboo shootIsoleucineChemistryLeucineAmino acidBotanyBiochemistryBacteriaLactic acidEcologyRaw materialGeneticsGABA and Rice ResearchFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques