Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China
Huipeng Liang, Zhen He, Xinyi Wang, Ge Song, Huiying Chen, Xinping Lin, Chaofan Ji, Sufang Zhang
Topics & Concepts
PediococcusFermentationFlavorFood scienceLactobacillus plantarumChemistryLactobacillusLactic acidLeuconostocBacteriaBiologyGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisGut microbiota and health