Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic-Reference-Cited by-同舟云学术

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Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic

Published:2024-08 Issue: Volume:60 Page:104433
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Xueliang,Zhang Changliang,Xiao Luyao,Wang Xiaochan,Ma Kai,Ji Feng,Azarpazhooh Elham,Ajami Marjan,Rui Xin,Li Wei^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus;Balakrishnan;Journal of Food Science and Technology,2014

2. Natural sources, bioactivities, and health benefits of Cianidanol: First update;Belmehdi;Food Reviews International,2023

3. Nicotinic acid, nicotinamide, and nicotinamide riboside: A molecular evaluation of NAD+ precursor vitamins in human nutrition;Bogan;Annual Review of Nutrition,2008

4. Mechanistic basis and clinical evidence for the applications of nicotinamide (niacinamide) to control skin aging and pigmentation;Boo;Antioxidants,2021

5. Observations on passive microrheology for monitoring the fermentation process in yoghurt;Ceniti;International Dairy Journal,2020

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