Effect of Salt Concentration on Microbial Communities and Flavor Profiles in Fermented Cowpea
Year: 2025
Type: article
Language: en
Topic: Agricultural pest management studies
Authors and affiliations:
raw_author_name: Hong Xu
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Danyang Li
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Xue Jiang
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Qi Pei
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Zhengqin Li
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Mingyong Xie
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Tao Xiong
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
raw_author_name: Zhanggen Liu
raw_affiliation_strings: College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. liuzhanggen@163.com
International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China. liuzhanggen@163.com
State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. liuzhanggen@163.com