2022peer-reviewed31 citations
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
Aixia Wang, Tianzhen Xiao, Huihan Xi, Wanyu Qin, Yue He, Mengzi Nie +5 more
Food Research International
Concepts
StarterFermentationFood scienceLactobacillus fermentumChemistryLactobacillus plantarumFlavorFermentation starter