Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation

YANG Liu, GAO Liangfeng, SHEN Minghao, JIANG Bin, REN Dayong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 61-68.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 61-68. DOI: 10.13995/j.cnki.11-1802/ts.026299

Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 61-68 https://doi.org/10.13995/j.cnki.11-1802/ts.026299

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