Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation-Reference-Cited by-同舟云学术

Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation

Published:2021-12 Issue: Volume:152 Page:112313
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yao Di^ORCID,Xu Lei,Wu Mengna,Wang Xiaoyu,Zhu Lei,Wang Changyuan

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu;Bao;Journal of Food Science,2020

5. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder;Bawa;Journal of Food Processing and Preservation,2020

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