Sour bamboo shoots in Guangxi: A study on microbial diversity and differentiation of flavor characteristics in different fermentation methods
Sheng XuDepartment of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou, Guangxi, 545616, PR ChinaYun YangCollege of Design and Arts, Liuzhou Institute of Technology, Liuzhou, Guangxi, 545616, PR ChinaZhen‐Guo XuGuangxi Forestry Laboratory, Guangxi Key Laboratory of Superior Timber Trees Resource Cultivation”, Nanning, Guangxi, 530002, PR ChinaQian CaoChongqing Zhengya Biotechnology Co., Ltd. Chongqing,400000, PR ChinaGuanfeng XieChongqing Zhengya Biotechnology Co., Ltd. Chongqing,400000, PR ChinaJian XiongDepartment of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou, Guangxi, 545616, PR ChinaZheng-Pei ChenChongqing Zhengya Biotechnology Co., Ltd. Chongqing,400000, PR China
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