Published in
Elsevier, LWT - Food Science and Technology, (152), p. 112313, 2021
DOI: 10.1016/j.lwt.2021.112313
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Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation
Journal article published in 2021 by
Di Yao 
,
Lei Xu,
Mengna Wu,
Xiaoyu Wang,
Lei Zhu,
Changyuan Wang
,
Lei Xu,
Mengna Wu,
Xiaoyu Wang,
Lei Zhu,
Changyuan Wang
This paper is made freely available by the publisher.
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