The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang(Zhejiang University of Technology), Peilong Sun(Zhejiang University of Science and Technology), Bei Yu(Zhejiang University of Science and Technology), Yan Hao(Ningbo Polytechnic), Xiao Yu(Binzhou Technician College), Wei Li(Zhejiang University of Science and Technology), Aiyun Zhou(Zhejiang University of Science and Technology)
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