Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar

作者：Wenhua Tong, Guanying Chen, Hua Yu, Xianbin Wang, Ruiqi Xue, Ying Yang, Huibo Luo, Dan Huang · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106355 · 被引用次数：25 · 研究领域：Fermentation and Sensory Analysis、Biochemical and biochemical processes、Food Quality and Safety Studies