Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Published on Dec 30, 2020in Critical Reviews in Food Science and Nutrition7.862
· DOI :10.1080/10408398.2020.1858269
Yingying Hu6
Estimated H-index: 6
(NEAU: Northeast Agricultural University),
Lang Zhang5
Estimated H-index: 5
(NEAU: Northeast Agricultural University)
+ 2 AuthorsBaohua Kong42
Estimated H-index: 42
(NEAU: Northeast Agricultural University)
Source
Abstract
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation,...
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