Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable-Reference-Cited by-同舟云学术

Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

Published:2022-12 Issue: Volume:172 Page:114212
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Dongdong,Chen Gong,Tang Yao,Li Jiayi,Huang Runqiu,Ye Meizuo,Ming Jianying,Wu Yalong,Xu Fei,Lai Xingyue,Zhang Qisheng,Zhang Wenxue

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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