Работы, цитирующие эту работу

Работ: 2

Работа: Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots

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   СтатьяProbiotics and Fermented FoodsFrontiers in Microbiology2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.007038

2. Sour bamboo shoots in Guangxi: A study on microbial diversity and differentiation of flavor characteristics in different fermentation methods

   Sheng Xu, Yun Yang, Zhen‐Guo Xu +4

   СтатьяBamboo properties and applicationsInternational Journal of Gastronomy and Food Science2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.008170