Changes in biogenic amines during fermentation of Chinese rice wine ( <i>Huangjiu</i> ) and the underlying mechanisms-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms

Published:2024-08-06 Issue:1 Volume:27 Page:1095-1103
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jin Jianchang¹,Xie Guangfa¹,Tong Linna¹,Wang Nan¹

Affiliation:

1. College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, Zhejiang, China

Funder

Basic Public Welfare Research Project of Zhejiang Province

National Natural Science Foundation of China

Special Research Program of College of Shaoxing Rice Wine, Zhejiang Shuren University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2387440

Reference26 articles.

1. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

2. Update on Biogenic Amines in Fermented and Non-Fermented Beverages

3. The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics

4. Biogenic amines in foods

5. Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP