Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation
Author:
Funder
National Key Research and Development Program of China
Project 211
National Science Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chemistry,2021
2. Microbiome definition re-visited: Old concepts and new challenges;Berg;Microbiome,2020
3. Elucidating the effect of mixing technologies on dynamics of microbial communities and their correlations with granular sludge properties in a high-rate sulfidogenic anaerobic bioreactor for saline wastewater treatment;Biswal;Bioresource Technology,2020
4. Bacterial networks and co-occurrence relationships in the lettuce root microbiota;Cardinale;Environmental Microbiology,2015
5. Cooperation in microbial communities and their biotechnological applications;Cavaliere;Environmental Microbiology,2017
Cited by 2 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
1. Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste;Foods;2024-04-16
2. Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period;Food Research International;2022-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3