Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

Author:

Wang Xunda,Wang Xiangyu,Lou HaiweiORCID,Li Yue,khashaba Reham,Zhao Renyong

Publisher

Elsevier BV

Reference57 articles.

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3. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum;An;Food Research International,2021

4. Food safety risks in traditional fermented food from South-East Asia;Anal;Food Control,2020

5. Enrichment of Mung Bean with L-DOPA, GABA, essential amino acids via controlled biofermentation strategy;Azlina;International Journal of Biotechnology for Wellness Industries,2015

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