Correlation between microbial communities and key flavors...

Food Research International 2020 / 11 Vol. 137

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Liu, Ping, Xiang, Qin, Sun, Wenjia, Wang, Xuemei, Lin, Junfan, Che, Zhenming, Ma, Peihua
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109513
Date:
November, 2020
File:
PDF, 5.83 MB
2020
Conversion to is in progress
Conversion to is failed