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The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge abo...
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| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7815776/ https://ncbi.nlm.nih.gov/pubmed/33469050 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-021-81105-x |
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