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The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup

Xin Zhang, Zhenyu Wang, Xianbing Xu, Xin Mu, Baifeng Fu, Jinxiu Xu, Shuhong Ye, Ming Du

2024Food Bioscience11 citationsDOI

Topics & Concepts

FlavorFood scienceFermentationChemistryFood Quality and Safety StudiesFermentation and Sensory AnalysisTea Polyphenols and Effects
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup | Litcius