Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar-Reference-Cited by-同舟云学术

Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Published:2023-01 Issue: Volume:83 Page:103259
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fang Guan-Yu,Mu Xiao-Jing,Huang Bing-Wen,Wu Guang-Zhong,Jiang Yu-Jian

Funder

Zhejiang Gongshang University

Zhejiang Province Natural Science Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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4. Host-microbial interactions in the metabolism of different dietary fats;Chadaideh;Cell Metabolism,2021

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