Microbial diversity and dynamic changes of organic acids  during the fermentation of white sour soup

doi:10.13995/j.cnki.11-1802/ts.028592

Microbial diversity and dynamic changes of organic acids during the fermentation of white sour soup

WAN Ningwei, LEI Bangxing, LI Biao, YANG Yue, HE Jin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 65-70.

PDF(2469 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 65-70. DOI: 10.13995/j.cnki.11-1802/ts.028592

Microbial diversity and dynamic changes of organic acids during the fermentation of white sour soup

{{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}}, 2022, 48(9): 65-70 https://doi.org/10.13995/j.cnki.11-1802/ts.028592

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2469 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-07-13	2021-09-16	2022-05-15
Issue Date
2022-05-26

Please choose a citation manager

Content to export