Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai
These results provide a theoretical basis for improving the flavor quality of fermented vegetable products.
Authors
- Xueting Liu
- Xiujun Wang (ORCID: https://orcid.org/0000-0002-2859-8011)
- Lili Xie (ORCID: https://orcid.org/0000-0001-8597-5197)
- Xueli Wang (ORCID: https://orcid.org/0000-0003-0622-813X)
Institutions
- Guizhou University (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2025-04-02
- DOI
- https://doi.org/10.3389/fmicb.2025.1581378
- Citations
- 3
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 3.49