Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu

Author:

Yan ShoubaoORCID,Tong Qianqian,Guang Jiaquan

Funder

National Natural Science Funds

Anhui Provincial Natural Science Foundation

Key Research and Development Project of Anhui Province

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing;Durand;Food Control,2013

2. New strategies for tracing foodstuffs: Biological barcodes utilizing PCR-DGGE;El Sheikha;Advances in Food Technology and Nutrition Sciences-Open Journal,2015

3. Revolution in fermented food: From artisan household technology to era of biotechnology;El Sheikha,2018

4. Determination of fruit origin by using 26S rDNA fingerprinting of yeast communities by PCR-DGGE: Preliminary application to Physalis fruits from Egypt;El Sheikha;Yeast,2009

5. Molecular techniques reveal more secrets of fermented foods;El Sheikha;Critical Reviews in Food Science and Nutrition,2018

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