Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu

Autor:	Zixia Chen, Jiajia Song, Lu Ren, Hongwei Wang, Yu Zhang, Huayi Suo
Rok vydání:	2023
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 51:102345
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2022.102345
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::22cee5c6073d088b739046f253201688 https://doi.org/10.1016/j.fbio.2022.102345 Zobrazit plný text záznamu Full Text from ScienceDirect