Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods
The flavor and quality of fermented foods are fundamentally influenced by microbial involvement. Microorganisms are the primary driving force behind the fermentation process, which is facilitated by microbial growth and reproduction, and especially by complex intra- and inter-species interactions, l...
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| Главный автор: | |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
China Food Publishing Company
2025-04-01
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| Серии: | Shipin Kexue |
| Предметы: | |
| Online-ссылка: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-001.pdf |
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