FFood Research International3/22/2026Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021Jiaying Cai·Hongbin Lin·Yue Xiang·Yilin Xie·Jie Tang·Chao Liu·Houqi Ning·Ya LiuRead at Food Research InternationalTagsFermentation and Sensory AnalysisFood Science
