Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge
Work
Year: 2020
Type: article
Abstract: Fermented porridge is usually made though the process of natural fermentation of grains with higher starch. Organic acids are the main flavor compounds in fermented porridge. However, the understandin... more
Institution Inner Mongolia Agricultural University
Cites: 20
Cited by: 13
Related to: 10
FWCI: 1.698
Citation percentile (by year/subfield): 78.23
Subfield: Food Science
Domain: Life Sciences
Sustainable Development Goal Zero hunger
Open Access status: gold
APC paid (est): $2,306