[Elsevier] Microbial succession and flavor impact during natural fermentation of Tartary buckwheat sourdough

PRX_Kermit Post time 1 hour(s) ago | Show all posts |Read mode
This post will be closed automatically in 2026-06-18 01:22
Reward10points

journalㄩFood Bioscience

AuthorsㄩXiaojie Wang; Wanjuan Jin; Ling Yu; Xiaoli Zhou; Minglong Wang; Yiming Zhou

Published dateㄩ2024-10-

DOIㄩ10.1016/j.fbio.2024.105008

PDF linkㄩhttps://www.sciencedirect.com/sc ... 21242922401438X/pdf

Article linkㄩhttps://doi.org/10.1016/j.fbio.2024.105008

Article SourceㄩElsevier BV


Remarkㄩ
Reply

Use magic Donate Report

All Reply1 Show all posts
sasepulv Post time Half hour(s) ago | Show all posts

Waiting for confirmation

If the PDF has not been accepted after 72 hours, the system will automatically adopt it.
Reply

Use magic Donate Report

Junior Member
  • post

  • reply

  • points

    60


Daily Top Contributors

Return to the list