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Author/Creator Ye, Meizuo

1. Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable. (30th December 2022)

Authors:
Wang, Dongdong; Chen, Gong; Tang, Yao; Li, Jiayi; Huang, Runqiu; Ye, Meizuo; Ming, Jianying; Wu, Yalong; Xu, Fei; Lai, Xingyue; Zhang, Qisheng; Zhang, Wenxue
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 172(2022)
Page Start:
Record Type:
Journal Article
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