EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION

EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION

Master's

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Bibliographic Details
Main Author: MAO JIEQI
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2023
Subjects:
solid-state fermentation, umami peptides, virtual screening, microbiome, correlation network
Online Access:https://scholarbank.nus.edu.sg/handle/10635/243763
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Institution: National University of Singapore
Language: English

Internet

https://scholarbank.nus.edu.sg/handle/10635/243763

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