Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss

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DOI:10.1016/j.lwt.2020.110049
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.lwt.2020.110049

Elsevier

Abstract：This study aimed to explore the core microbiota involved in the production of volatile flavor compounds during the fermentation of traditional Koumiss. Microbiological analysis based on high

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