The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables-Reference-Cited by-同舟云学术

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Published:2020-03 Issue: Volume:121 Page:108865
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xiao Yangsheng,Huang Tao,Huang Chialiang,Hardie Jim^ORCID,Peng Zhen,Xie Mingyong^ORCID,Xiong Tao^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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