Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
Hui TangGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaJin‐Kui MaSchool of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, China. Electronic address: [email protected]Lin ChenHenry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaLiwen JiangCollege of Food Science and Technology, Hunan Agricultural University, Changsha City, Hunan 410128, ChinaLin-Zhi KangHenry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaYing-Yu GuoHenry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaGe-Yang MenGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaDan-Xia NieHenry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, ChinaRuimin ZhongGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China. Electronic address: [email protected]
2023en
ABI
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