Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai
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DOI: 10.3390/foods14203490
Abstract: This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate… read more here.
Keywords: alterations biochemical; biochemical characteristics; microbial community; flavor microbial ... See more keywords
Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics
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DOI: 10.3390/foods14203559
Abstract: Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...]. read more here.
Keywords: sensory flavor; flavor microbial; traditional fermented; fermented foods ... See more keywords