2019•LWTRequires access

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang, Xinping Lin, Chaofan Ji, Shengjie Li, Huipeng Liang

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Key concepts: Lactococcus, Pediococcus, Leuconostoc, Food science, Lactobacillus, Fermentation, Weissella, Biology

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Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China — Research Paper | ScholarLens