Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation-Reference-Cited by-同舟云学术

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Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation

Published:2019-07 Issue: Volume:109 Page:395-405
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tan Yue,Zhang Renfeng,Chen Guangjing,Wang Shasha,Li Changfeng,Xu Yao,Kan Jianquan

Funder

Research and Application of Key Technologies for Control of Biogenic Amines in Yongchuan Mucor Douchi

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Association of Official Analytical Chemists official methods of analysis;AOAC,2007

2. Histamine poisoning associated with eating tuna burgers;Becker;Jama-Journal of the American Medical Association,2001

3. Anti-alpha-glucosidase activity of Chinese traditionally fermented soybean (douchi);Chen;Food Chemistry,2007

4. Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation;Chen;Journal of Applied Microbiology,2015

5. Molecular identification of microbial community in Chinese douchi during post-fermentation process;Chen;Food Science and Biotechnology,2011

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4. Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation;Food Research International;2024-04

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