Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
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DOI: 10.3390/foods12020329
Abstract: This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput… read more here.
Keywords: effects formation; douchi; stage; fermentation ... See more keywords