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

Sheng XuLiuzhou Special Food Flavor and Quality Control Research Center of Engineering 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

International Journal of Gastronomy and Food Sciencejournal2025en

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Bamboo properties and applications Morinda citrifolia extract uses GABA and Rice Research

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DOI: 10.1016/j.ijgfs.2025.101282

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