Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation
Qian Zhou, Zimeng Zheng, Yanping Wu, Xiaolei Zhang, Zhenchao Jia, Kai Zhong, Hong Gao
Topics & Concepts
Food scienceWeissellaFlavorFermentationSugarLactobacillusChemistryLeuconostocAmino acidBiochemistryProbiotics and Fermented FoodsFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques