Cargando…
High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food
Douchi, a popular traditional fermented soybean product, is mainly made by natural fermentation. However, its taste quality is affected by specific fungal communities which vary greatly according to fermentation conditions and production technologies used in different regions. Therefore, the taste q...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7723193/ https://www.ncbi.nlm.nih.gov/pubmed/33312545 http://dx.doi.org/10.1002/fsn3.1953 |