Characterization of bacterial community and flavor differences of different types of Douchi-Reference-Cited by-同舟云学术

Characterization of bacterial community and flavor differences of different types of Douchi

Published:2021-05-18 Issue:7 Volume:9 Page:3460-3469
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wang Yurong¹^ORCID,Xiang Fanshu¹,Zhang Zhendong¹,Hou Qiangchuan¹^ORCID,Guo Zhuang¹

Affiliation:

1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science Xiangyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2280

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5. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

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