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[HTML][HTML] Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

T Liang, T Jiang, Z Liang, N Zhang, B Dong, Q Wu… - Food Chemistry: X, 2023 - Elsevier
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …
被引用次数：4 相关文章

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

T Liang, T Jiang, Z Liang, N Zhang… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products.

T Liang, T Jiang, Z Liang, N Zhang, B Dong… - Food Chemistry …, 2023 - europepmc.org
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …
[HTML] nih.gov

[HTML][HTML] Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

T Liang, T Jiang, Z Liang, N Zhang, B Dong… - Food Chemistry …, 2023 - ncbi.nlm.nih.gov
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …