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Работы, на которые ссылается эта работа
Работ: 18
Работа: Sour bamboo shoots in Guangxi: A study on microbial diversity and differentiation of flavor characteristics in different fermentation methods
Value addition to bamboo shoots: a review
Debangana Choudhury, Jatindra K. Sahu, Garima Sharma
Обзорная статья2011Цитирований: 2ABIBacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots
Junjie Li, Yang Liu, He Xiao +4
Статья2022Цитирований: 2ABIThe potential correlation between microbial communities and flavors in fermented bamboo shoots
Shubo Li, Minghao Sun, Yufeng Tian +5
Статья2023Цитирований: 2ABICharacterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
Hui Tang, Jin‐Kui Ma, Lin Chen +6
Статья2023Цитирований: 2ABI