Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China-Reference-Cited by-同舟云学术

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Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Published:2015-10 Issue: Volume:211 Page:23-31
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wu Rina,Yu Meiling,Liu Xiaoyu,Meng Lingshuai,Wang Qianqian,Xue Yating,Wu Junrui,Yue Xiqing

Funder

Natural Science Foundation of China

China Postdoctoral Science Foundation Funded Project

Cultivation Plan for Youth Agricultural Science and Technology Innovative Talents of Liaoning Province

Tianzhushan Talent Program of Shenyang Agricultural University

Jiangsu Province Postdoctoral Science Foundation Funded Project

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference58 articles.

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2. Prokaryotic metabolic activity and community structure in Antarctic continental shelf sediments;Bowman;Appl. Environ. Microbiol.,2003

3. Enzymatic properties and effect of ionic strength on periplasmic nitrate reductase (NAP) from desulfovibrio desulfuricans ATCC 27774;Bursakov;Biochem. Biophys. Res. Commun.,1997

4. PCR–DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages;Cecilia;J. Microbiol. Methods,2005

5. Aroma-active compounds in kimchi during fermentation;Cha;J. Agric. Food Chem.,1998

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