Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Published 2020 View Full Article

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Title
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
Authors
Keywords
Suancai, Microbial community, Volatile compound, Illumina HiSeq sequencing, GC-MS
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103537
Publisher
Elsevier BV
Online
2020-04-26
DOI
10.1016/j.fm.2020.103537

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