Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation
Garlic (Allium sativum) is a key ingredient in Korean cuisine, particularly in the preparation of kimchi, contributing to its flavor and taste. Garlic has been a potential resource for lactic acid bacteria (LAB) in kimchi. However, the mechanism by which it influences microbial diversity and metabol...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2024-01-01
|
| シリーズ: | Heliyon |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2405844024009502 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|