Comparative analysis of microbial community and flavor compounds between Huase and red sufu

doi:10.13995/j.cnki.11-1802/ts.030899

ZHANG Zhendong, WANG Yurong, HOU Qiangchuan, CHEN Fuan, GUO Zhuang, ZHAO Huijun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 70-77.

PDF(2950 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 70-77. DOI: 10.13995/j.cnki.11-1802/ts.030899

Comparative analysis of microbial community and flavor compounds between Huase and red sufu

{{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(13): 70-77 https://doi.org/10.13995/j.cnki.11-1802/ts.030899

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2950 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2022-01-19	2022-02-11
Issue Date
2022-08-03

Please choose a citation manager

Content to export