Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang

Publication date: December 2024Source: Food Research International, Volume 197, Part 2Author(s): Danyu Yan, Qi Qi, Linpei Liu, Lei Feng, Peiyi Deng, Zhuo Chen, Yingchun Mu, Wei Su

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