Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China.
作者： Feiyu An , Mo Li , Yue Zhao , Yan Zhang , Delun Mu
DOI: 10.1016/J.FOODCHEM.2020.128509
关键词:
摘要: … between the active microorganisms and the physicochemical … These microorganisms produce enzymes that catalyze a … As shown in Table 1, 10 major flavor-related components were …
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