Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
Cuiping Yi, Yisi Li, Hong Zhu, Yanlan Liu, Ke Quan
Topics & Concepts
Lactobacillus plantarumMung beanFermentationFood scienceLactobacillusChemistryBiologyBacteriaLactic acidGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsFood composition and properties