Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (<i>Chimonobambusa szechuanensis</i> (Rendle) Keng f.)
Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and m...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-08-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/16/3035 |