Work

The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup

Year: 2024

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2024.105451

Authors: Xin Zhang, Zhenyu Wang, Xianbing Xu, Xin Mu, Baifeng Fu, Jinxiu Xu, Shuhong Ye, Ming Du

Institution: Dalian Polytechnic University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G2962515781

OpenAlex ID: W4404258554

FWCI: 2.531

Cites: 53

Cited by: 15

Related to: 10