Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread-Reference-Cited by-同舟云学术

Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread

Author:

Zhang Guohua¹,Zhang Weizhen¹,Sadiq Faizan A.²,Arbab Sakandar Hafiz³,He Guoqing⁴⁵

Affiliation:

1. School of Life Science, Shanxi University, Taiyuan, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, China

3. Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan

4. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

5. zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China

Funder

Natural Science Foundation of Shanxi Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

Reference32 articles.

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

3. Overview of Sourdough Microbiota;Sourdough Microbiota and Starter Cultures for Industry;2024