Comparison of the quality of suansun product between starter inoculation and natural fermentation
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference34 articles.
1. Flavour formation by amino acid catabolism;Ardo;Biotechnology Advances,2006
2. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011
3. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature;Cao;LWT - Food Science and Technology,2020
4. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots;Chen;Journal of Agricultural and Food Chemistry,2023
5. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;Cheng;LWT - Food Science and Technology,2021
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing;Innovative Food Science & Emerging Technologies;2024-08
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
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3