The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
Li Ping Wang, Jinqing Huang, Shuai Hu, Xue Li, Yao Zhang, Wen‐Long Cheng, Linfeng Yuan, Guangxian Liu
Topics & Concepts
FlavorFermentationFood scienceChemistryLactic acidAcetic acidFirmicutesAsparagusPediococcusAmino acidLactobacillusBacteriaBiochemistryBiologyBotany16S ribosomal RNAGeneticsGeneFood Quality and Safety StudiesPhytochemical Studies and BioactivitiesProbiotics and Fermented Foods