Advances in research on correlation between flora structure and product flavor during red sufu fermentation

doi:10.13995/j.cnki.11-1802/ts.021896

ZHANG Yating, SUN Na, YU Hansong, ZHU Xianming, ZHU Shijie, REN Dayong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 287-294.

PDF(3683 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 287-294. DOI: 10.13995/j.cnki.11-1802/ts.021896

Advances in research on correlation between flora structure and product flavor during red sufu fermentation

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 287-294 https://doi.org/10.13995/j.cnki.11-1802/ts.021896

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3683 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-08-03	2020-01-15
Issue Date
2020-03-27

Please choose a citation manager

Content to export