Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation-Reference-Cited by-同舟云学术

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Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation

Published:2022-04 Issue: Volume:46 Page:101565
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Dahong^ORCID,Wang Mengyang,Cao Luwei,Wang Xiaotong,Sun Jianrui,Yuan Jiangfeng,Gu Shaobin

Funder

Science and Technology Department of Henan Province

National Natural Science Foundation of China

Henan University of Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus;Ai;International Journal of Food Microbiology,2019

3. Bioactive compounds and antioxidant capacity of buriti (Mauritia flexuosa L.f.) from the Cerrado and Amazon biomes;Candido;Food Chemistry,2015

4. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation;Carpino;Food Microbiology,2017

5. Biodiversity of a Burkholderia cepacia population isolated from the maize rhizosphere at different plant growth stages;Cello;Applied and Environmental Microbiology,1997

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2. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

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