Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans

Overview of attention for article published in Frontiers in Microbiology, June 2021

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So far, Dimensions has found 18 publications that cite this research output.

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The most recent citing publications are shown below. View all 18 publications that cite this research output on Dimensions.

Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches

Article in LWT (September 2024)

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Article in PLOS ONE (July 2024)

Mitochondrial genomic characteristics and phylogenetic analysis of a brewing fungus, Rhizopus microsporus Tiegh. 1875 (Mucorales: Rhizopodaceae)

Article in Mitochondrial DNA Part B (May 2024)

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