Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, Zhongfu Duan, Ru Zhang, Jianing Liu, Prasanna J. Patil, Haroon Shah, Xiuting Li, Xiuting Li
Topics & Concepts
StarterFlavorFood scienceFermentation in food processingMicroorganismFermentationBiotechnologyFermentation starterFood microbiologyChemistryBacteriaBiologyLactic acidGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsBiochemical Analysis and Sensing Techniques