Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri-Reference-Cited by-同舟云学术

Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

Published:2023-04 Issue: Volume:52 Page:102458
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Lei,Luo Yan-Yu,Zhang Ying,Zou Chun-Xia,Wang Peng-Ju,Qin Li-Kang,Zhu Qiu-Jin,Jia Yu-Long

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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4. Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice;Cai;Journal of Food Processing and Preservation,2019

5. Ultrasonic extraction, structural characterization, physicochemical properties and antioxidant activities of polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products;Chen;International Journal of Biological Macromolecules,2018

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3. Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper;International Journal of Food Microbiology;2023-12

4. The structural characteristics and in vitro starch digestibility of rice noodles as affected by the addition of ultrafine whole pulp of bamboo shoots;Journal of Functional Foods;2023-10