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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...

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Detalles Bibliográficos
Autores principales:	Wang, Yurong, Xiang, Fanshu, Zhang, Zhendong, Hou, Qiangchuan, Guo, Zhuang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
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

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