Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of Aspergillus-type douchi
As a traditional fermented food, Aspergillus-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive production methods traditionally employed for Aspergillus-type Douchi often result in inconsistent quality and increased contami...
Furkejuvvon:
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2025-01-01
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| Ráidu: | Current Research in Food Science |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2665927125002230 |
| Fáddágilkorat: |
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