Xuejiao Wang

2 ta ish

Kunming University of Science and Technology

1. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

   Caixia Chen, Guiguang Cheng, Yaping Liu +5

   Maqola20223 iqtibos

   ABIABI:AkademIndex/2026.other.481514

2. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots

   Caixia Chen, Jing Li, Guiguang Cheng +5

   Maqola20233 iqtibos

   ABIABI:AkademIndex/2026.other.481517