Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
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DOI: 10.1080/10942912.2017.1373358
Abstract: ABSTRACT Traditionally fermented Pixian broad bean paste (PBP) is a traditional condiment in China and is recognized to have superior quality than the industrially fermented. This work aimed to identify the dominant microbes and unique… read more here.
Keywords: aroma compounds; traditionally fermented; fermentation; fermented pbp ... See more keywords