Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food-Reference-Cited by-同舟云学术

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Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food

Published:2024-06 Issue: Volume:59 Page:104228
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xie Chunzhi,Qin Likang^ORCID,Liu Na,Wen Anyan,Zeng Haiying,Miao Song^ORCID

Funder

Guizhou University

Publisher

Elsevier BV

Reference48 articles.

1. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

2. Enhancement of amino acid catabolism in cheddar cheese using α-ketoglutarate: Amino acid degradation in relation to volatile compounds and aroma character;Banks;International Dairy Journal,2001

3. Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese;Broadbent;Applied and Environmental Microbiology,2004

4. The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese;Cardoso;Food Research International,2015

5. Meta-omics insights in the microbial community profiling and functional characterization of fermented foods;Chen;Trends in Food Science & Technology,2017

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1. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage;Food Chemistry: X;2024-10

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