Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation
开胃菜
发酵
食品科学
组胺
化学
生物
植物
内分泌学
作者
Xiaoyi Du,Jun Li,Yujuan Xu,Jijun Wu,Jian Peng,Lina Cheng,Teng‐Gen Hu,Yuanshan Yu,Lu Li