Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang DOI

Danyu Yan,

Qi Qi,

Linpei Liu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115311 - 115311

Published: Nov. 4, 2024

Language: Английский

Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics DOI
Jiang Li,

Siwei Shen,

Aoteng Zuo

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141076 - 141076

Published: Sept. 3, 2024

Language: Английский

Citations

12
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang DOI

Danyu Yan,

Qi Qi,

Linpei Liu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115311 - 115311

Published: Nov. 4, 2024

Language: Английский

Citations

0