Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

Authors :: Wenhuan Xu
Shengjie Li
Huipeng Liang
Xinping Lin
Zhaoxia Yang
Chaofan Ji
Sufang Zhang
Jing Lv
Source :: International Journal of Food Science & Technology. 56:2742-2750
Publication Year :: 2020
Publisher :: Wiley, 2020.

Subjects :: chemistry.chemical_classification
Chemistry
Fermentation
Product (category theory)
Food science
Industrial and Manufacturing Engineering
Food Science
Diversity (business)
Amino acid

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