Characterization of the Geographical Origin of the Traditional Chinese Fermented Soybean Douchi by Gas Chromatography-Mass Spectrometry (GC-MS) and Chemometrics-Reference-Cited by-同舟云学术

Characterization of the Geographical Origin of the Traditional Chinese Fermented Soybean Douchi by Gas Chromatography-Mass Spectrometry (GC-MS) and Chemometrics

Published:2023-12-12 Issue: Volume: Page:1-15
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Ji Xiaoyue¹,Ji Wensu²³

Affiliation:

1. Advanced Analysis & Testing Center, Nanjing Forestry University, Nanjing, China

2. Ordnance Non-Commissioned Officers School, Army Engineering University of PLA, Wuhan, China

3. College of Weaponry Engineering, Naval University of Engineering, Wuhan, China

Funder

Innovation Fund of the Advanced Analysis and Testing Center

Analysis and Testing of New Methods and New Research Independent Subject

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2023.2291084

Reference27 articles.

1. Douchi ameliorates high‐fat diet‐induced hyperlipidaemia by regulation of intestinal microflora in rats

2. Metabonomics study of liver cancer based on ultra performance liquid chromatography coupled to mass spectrometry with HILIC and RPLC separations

3. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

4. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

5. Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation

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