Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1135912
Abstract: Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were… read more here.
Keywords: flavor compounds; sichuan baoning; fermentation; volatile flavor ... See more keywords