Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots
Caixia ChenFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, ChinaJing LiDepartment of Information center, The First People’s Hospital of Yunnan Province, The Affiliated Hospital of 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, 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
2023en
ABI
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