The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs

Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value but its development and utilization are seriously restricted due to its poor flavor. In this study, 16S rRNA and ITS rRN...

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Detalles Bibliográficos
Autores principales: Zhou, Yiming, She, Xuanming, Zhu, Siyi, Zhou, Xiaoli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9167693/
https://www.ncbi.nlm.nih.gov/pubmed/35677194
http://dx.doi.org/10.1016/j.fochx.2022.100353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9167693/
https://www.ncbi.nlm.nih.gov/pubmed/35677194
http://dx.doi.org/10.1016/j.fochx.2022.100353

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