Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors
Haiying Cai, Trish Dumba, Yuhua Sheng, Jing Li, LU Qing-feng, Chang Liu, Chenggang Cai, Fengqin Feng, Minjie Zhao
Topics & Concepts
BiologyMetagenomicsFood scienceBacteriaAspergillusLactococcusFermentationFlavorBotanyLactic acidBiochemistryLactococcus lactisGeneGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisTea Polyphenols and Effects