Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i>.

Food Chem X · 2023 · PMC10740052 · PMID 38144833

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an increasing trendno p-value reported

TVB-N of both groups showed an increasing trend with the extension of fermentation as shown in Fig. 2 (c).

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