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

Description
Summary:	Master's

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