1. The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables. (March 2020) Authors: Xiao, Yangsheng; Huang, Tao; Huang, Chialiang; Hardie, Jim; Peng, Zhen; Xie, Mingyong; Xiong, Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 121(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗