Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste-Reference-Cited by-同舟云学术

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

Published:2017-03 Issue: Volume:218 Page:534-542
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Zhihua,Rui Junpeng,Li Xiangzhen,Li Jiabao,Dong Ling,Huang Qiaolian,Huang Chi,Wang Zipeng,Li Lu,Xuan Pu,Tang Yuming,Chen Fusheng

Funder

Youth Fund of Sichuan Academy of Agricultural Science

Innovation Promotion in Ability Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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