The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu

por Luo, Aiguo, Cheng, Zilong, Zhao, Jia, Hao, Jianwei, Shi, Shengli, Hu, Bianfang
Publicado 2023

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavore...

por Luo, Aiguo, Yang, Niutian, Yang, Jing, Hao, Jianwei, Zhao, Jia, Shi, Shengli, Hu, Bianfang
Publicado 2022