Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food
Journal of Applied Microbiology, EarlyView.
Source: Journal of Applied Microbiology - Category: Microbiology Authors: C. Xie,
H. Zeng,
C. Wang,
Z. Xu,
L. Qin Source Type: research
More News: China Health | Microbiology