Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Author:
Affiliation:
1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
Funder
National Natural Science Foundation of China
National Key Research and Development Program during the 13th Five-year Plan in China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1858269
Reference126 articles.
1. Cheesomics: the future pathway to understanding cheese flavour and quality
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