Temperature drives microbial community changes affecting the quality change of fermented cowpea

SSRN Electronic Journal 2026 Preprint Open access

Read full text
Authors: Jianxin Fan, nan dong, qing Liang, Chenyun Wu, Haoxin Li
DOI: 10.2139/ssrn.6352083
Cited by: 0
References: 23

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis Food Quality and Safety Studies

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Language
EN
Document type
Preprint