Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii | Researchclopedia