Author:
Zhu Wenyou,Tie Yu,Zhu Zhenyu,Yang Yuxia,Feng Shao,Liu Jun
Funder
Department of Science and Technology of Sichuan Province
Sichuan Education Department
Yibin University
International Exchange Grant for Graduate Students of Chinese Academy of Agricultural Sciences
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference35 articles.
1. Collins YF, Mcsweeney PLH, Wilkinson MG. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal. 13: 841-866 (2003)
2. De Filippis F, Genovese A, Ferranti P, Gilbert JA, Ercolini D. Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate. Scientific Reports. 6 (2016)
3. Fan SC, Zhang YR. Effect of initial glucose concentration on performance of gas stripping ethanol fermentation. Southwest China Journal of Agricultural Sciences. 27: 1062-1066 (2014)
4. Fei YT, Jiang HJ, Hu FZ, Peng LY, Liu GL, Bai WD, Xiao GS. Effects of Zygosacharomyces mellis and post-fermentation on the flavor of Black Glutinous Rice Wine. Transactions of the Chinese Society of Agricultural Engineering. 36: 301-309 (2020)
5. Gonzalez A, Hierro N, Poblet M, Mas A, Guillamon JM. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology. 102: 295-304 (2005)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献