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Characterization of bacterial community and flavor differences of different types of Douchi
According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐thro...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8269581/ https://ncbi.nlm.nih.gov/pubmed/34262706 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2280 |
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