Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
Xuefen Hu, Shao‐Quan Liu, Erhu Li
Topics & Concepts
Dimethyl trisulfideFood scienceChemistryFlavorAcetoinFermentationDiacetylEnterobacterBiologyBiochemistryOrganic chemistryDimethyl disulfideGeneSulfurEscherichia coliFermentation and Sensory AnalysisBiochemical and biochemical processesTea Polyphenols and Effects