Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

• DOI: 10.1016/j.fbio.2022.101994
• Publication Date: 2022-08-28T01:01:06Z
• Authors: Caixia Chen; Guiguang Cheng; Yaping Liu; Yongxin Yi; Dongjie Chen; Lu Zhang; Xuejiao Wang; Jianxin Cao
• Keywords: Lactococcus; Titratable acid