Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
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Title
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
Authors
Keywords
Fermented food, Flavour compound, Microbiota, Spontaneous fermentation, Chinese liquor
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 110, Issue -, Pages 321-331
Publisher
Elsevier BV
Online
2021-02-16
DOI
10.1016/j.tifs.2021.02.011
References
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