Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
Qian QiaoJiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR ChinaZheng-Pei ChenChina Department of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou 545000, PR ChinaKe LiNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR ChinaJian XiongYun-Hao LuCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR ChinaHong-Yu XuJiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR ChinaZhenghong XuCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
2024en
ABI
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