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Autor:
Yan-Zeng Zhang, Xiang-Na Lin, Yan-Qing Ji, Hong-Jun He, Hong-Zhuan Yang, Xiao-Juan Tang, Yun-Guo Liu
Publikováno v:
Food research international (Ottawa, Ont.). 160
Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dc8a9f48e13ad0ac72c1f34c05eb7e6
https://pubmed.ncbi.nlm.nih.gov/36076449
https://pubmed.ncbi.nlm.nih.gov/36076449
