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A Study on the Formation of Flavor Substances by Bacterial ..:
Ke Li
;
Ning Gao
;
Jiaojiao Tang
...
https://www.mdpi.com/2304-8158/12/18/3478. , 2023
Link:
https://doi.org/10.3390/foods12183478
RT Journal T1
A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:659670bfec424697ad605104d35e1f12&Exemplar=1&LAN=DE A1 Ke Li A1 Ning Gao A1 Jiaojiao Tang A1 Huiqin Ma A1 Jiayan Jiang A1 Yufan Duan A1 Zongjun Li PB MDPI AG YR 2023 K1 bamboo shoots K1 fermentation process K1 Lactococcus lactis TJJ2 K1 tyrosine K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/18/3478 LK http://dx.doi.org/https://doi.org/10.3390/foods12183478 DO https://doi.org/10.3390/foods12183478 SF ELIB - SuUB Bremen
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