Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (<i>Chimonobambusa szechuanensis</i> (Rendle) Keng f.).

Foods · 2023 · PMC10453856 · PMID 37628035

Europe PMC DOI

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a decreasing trendno p-value reported

There was a decreasing trend in pH and TA values of fermentation liquid from sour bamboo shoots, followed by a stabilizing trend.

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