Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community,...

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Detalles Bibliográficos
Autores principales: Chen, Zhongai, Liu, Lijing, Du, Huan, Lu, Kaixiang, Chen, Cong, Xue, Qiaoli, Hu, Yongjin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164778/
https://www.ncbi.nlm.nih.gov/pubmed/37168719
http://dx.doi.org/10.1016/j.fochx.2023.100686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164778/
https://www.ncbi.nlm.nih.gov/pubmed/37168719
http://dx.doi.org/10.1016/j.fochx.2023.100686

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