Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
This study aims to understand the development and succession of the microbial community during the production of traditional <i>Aspergillus</i>-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, so...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/329 |