Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu
Zixia Chen, Jiajia Song, Lu Ren, Hongwei Wang, Yu Zhang, Huayi Suo
Topics & Concepts
MucorFermentationFood scienceFlavorChemistryUmamiRhizopusMicroorganismBacteriaPenicilliumBiologyGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisProbiotics and Fermented Foods