Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods
Author:
Funder
Sichuan Province Science and Technology Support Program
Talent introduction project of Xihua University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02410-3.pdf
Reference40 articles.
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2. Y. Lu, L. Yang, G. Yang, Y. Chi, Q. Sun, Q. He, Insight into the fermentation of Chinese horse bean-chili-paste. Food Rev. Int. 37(7), 683–705 (2021)
3. L. Zhang, Y. Bao, H. Chen, J. Huang, Y. Xu, Functional microbiota for polypeptide degradation during hypertonic moromi-fermentation of Pixian broad bean paste. Foods 9(7), 930 (2020)
4. Y. Lu, X. Tan, Y. Lv, G. Yang, Y. Chi, Q. He, Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches. Food Microbiol. 85, 103309 (2020)
5. C. Zhao, W. Fan, Y. Xu, Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique. LWT 148, 111743 (2021)
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