Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)

Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and m...

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Detalles Bibliográficos
Autores principales: Long, Zhijian, Zhao, Shilin, Xu, Xiaofeng, Du, Wanning, Chen, Qiyang, Hu, Shanglian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453856/
https://www.ncbi.nlm.nih.gov/pubmed/37628035
http://dx.doi.org/10.3390/foods12163035

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453856/
https://www.ncbi.nlm.nih.gov/pubmed/37628035
http://dx.doi.org/10.3390/foods12163035

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