2021peer-reviewed36 citations
Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors
Haiying Cai, Trish Dumba, Yuhua Sheng, Jing Li, LU Qing-feng, Chang Liu +3 more
LWT
Concepts
BiologyMetagenomicsFood scienceBacteriaAspergillusLactococcusFermentationFlavor