Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China
Authors
Keywords
Natural fermentation, Suan-cai, Flavour, Microbial diversity
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 211, Issue -, Pages 23-31
Publisher
Elsevier BV
Online
2015-07-05
DOI
10.1016/j.ijfoodmicro.2015.06.028

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.