Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment-Reference-Cited by-同舟云学术

Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment

Published:2022-12 Issue: Volume:162 Page:111904
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhao Changcheng^ORCID,Tian Zhiyuan,Yi Juanjuan,Shi Yanling,Zhu Jiaqing,Ji Zhengze,Chen Sisi,Kang Qiaozhen,Lu Jike

Publisher

Elsevier BV

Subject

Food Science

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