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

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)
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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3683 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉