Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia ChenFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaGuiguang ChengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaYaping LiuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaYongxin YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaDongjie ChenFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaLu ZhangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaXuejiao WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, ChinaJianxin CaoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
2022en
ABI
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Cited by 30 references