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Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China
Wu, Rina, Yu, Meiling, Liu, Xiaoyu, Meng, Lingshuai, Wang, Qianqian, Xue, Yating, Wu, Junrui, Yue, XiqingVolume:
211
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.06.028
Date:
October, 2015
File:
PDF, 1.02 MB
english, 2015