Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food
Man Wang, Chengming Wang, Chen Yang, Luqiu Peng, Qihui Xie, Runmin Zheng, Yiyi Dai, Shilin Liu, Xitian Peng
Topics & Concepts
Food scienceLactobacillus plantarumFlavorFermentationLactobacillusLactic acidFermentation in food processingChemistryBiologyBacteriaGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisMeat and Animal Product Quality