Revealing the formation mechanisms of key flavors in fermented broad bean paste
Yue Xiang, Binbin Zhou, Chunyan Jiang, Zhirui Tang, Ping Liu, Wenwu Ding, Hongbin Lin, Jie Tang, Jie Tang
Topics & Concepts
Aspergillus oryzaePediococcusFermentationPediococcus acidilacticiFood scienceWeissellaMetabolic pathwayBiologyAspergillusLactobacillusMetagenomicsFlavorMicroorganismBiochemistryMicrobiologyChemistryBacteriaEnzymeLactic acidGeneLactobacillus plantarumLeuconostocGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies