Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation

Zheng, Zimeng; Zhou, Qian; Wu, Yanping; Zhong, Kai; Gao, Hong; Zhang, Xiaohong; Zhang, Fantao; Jia, Zhenchao; SCI

机构： Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China; Sichuan Acad Agr Sci, Ind Crops Res Inst, Chengdu 610300, Peoples R China; Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Peoples R China; Sichuan Univ, Sichuan Univ Hosp, Dept Prevent & Hlth Care, Chengdu 610065, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY年份：2023

关键词： Varieties; Radish paocai; Bacterial community succession; Flavor profiles; Correlation analysis