扬州大学教师个人主页服务平台 Shuo Wang--Home-- Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha

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Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha

Release time:2024-12-18 Hits:

Affiliation of Author(s):食品科学与工程学院
Journal:FOOD BIOSCIENCE
Co-author:李传威,许强申,王莹,王帅,邹勇平,杨振泉
First Author:Shuo Wang
Correspondence Author:袁磊
Volume:60
ISSN No.:2212-4292
Translation or Not:no
Date of Publication:2024-01-01

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