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pro vyhledávání: '"Chialiang Huang"'
Publikováno v:
LWT. 121:108865
The microbial communities, their predicted functional roles and associated flavour compounds in three typical traditional Chinese fermented vegetable (TCFV) foods, viz. Jiangxi yancai (JX), Sichuan paocai (SC) and Dongbei suancai (DB) were revealed b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d95c225e4f6ed0300bae54dafc27a52
https://doi.org/10.1016/j.lwt.2019.108865
https://doi.org/10.1016/j.lwt.2019.108865
