Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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1. Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS;Food Bioscience;2024-12
2. Greenhouse gas emissions and carbon and water footprints during processing of Lei bamboo shoots;Journal of Cleaner Production;2024-09
3. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties;Foods;2024-08-30
4. 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
5. Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis;Journal of Food Composition and Analysis;2024-07
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