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Characterization of bacterial community and flavor differences of different types of Douchi

According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐thro...

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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. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269581/ https://www.ncbi.nlm.nih.gov/pubmed/34262706 http://dx.doi.org/10.1002/fsn3.2280

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