Difference in microbial community and taste compounds...

Food Research International 2019 / 07 Vol. 121

Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making

He, Bin, Li, Haoran, Hu, Zhihong, Zhang, Yihan, Sun, Min, Qiu, Shangkun, Zeng, Bin
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Volume:
121
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.03.031
Date:
July, 2019
File:
PDF, 1.75 MB
english, 2019
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