Analysis of flavor components and microbial diversity of XiaomilaZhalajiao during fermentation

YIN Xiaoqing; TANG Yanyan; KAN Jianquan; WU Yating; WU Yun; DU Muying

doi:10.13995/j.cnki.11-1802/ts.022469

YIN Xiaoqing, TANG Yanyan, KAN Jianquan, WU Yating, WU Yun, DU Muying

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 74-82.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 74-82. DOI: 10.13995/j.cnki.11-1802/ts.022469

Analysis of flavor components and microbial diversity of XiaomilaZhalajiao during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 74-82 https://doi.org/10.13995/j.cnki.11-1802/ts.022469

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Received	Published
2019-10-07	2020-03-15
Issue Date
2020-04-10

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