The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
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DOI: 10.1016/j.lwt.2019.108865
Abstract: Abstract The microbial communities, their predicted functional roles and associated flavour compounds in three typical traditional Chinese fermented vegetable (TCFV) foods, viz. Jiangxi yancai (JX), Sichuan paocai (SC) and Dongbei suancai (DB) were revealed by… read more here.
Keywords: traditional chinese; yancai sichuan; chinese fermented; flavour compounds ... See more keywords