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Journal description
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Details for article 61 of 142 found articles
| Title: |
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China |
| Author: |
He, Zhen Chen, Huiying Wang, Xinyi Lin, Xinping Ji, Chaofan Li, Shengjie Liang, Huipeng |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 118 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 61 of 142 found articles
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