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Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
Journal article
Food Microbiology,2020, volume: 90
Authors:
He, Wenmeng
;
Chung, Hau Yin
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Submit date：2021/10/19
Core functional microbiotas
Flavor compounds
High-throughput sequencing (HTS)
Partial least squares-discrimination analysis (PLS-DA)
Plain sufu
Variable importance for predictive components (VIP)
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