The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu-Reference-Cited by-同舟云学术

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The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu

Published:2024-06 Issue: Volume:36 Page:100947
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Geng Jingzhang^ORCID,Li Dongqin,He Siqiao^ORCID,Min Cong^ORCID,Long Jiangang,Yang Shuiyun

Publisher

Elsevier BV

Reference36 articles.

1. Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines;Balmaseda;Lebensm. Wiss. Technol.,2021

2. Transport pathways for arsenic and selenium: a minireview;Barry;Environ. Int.,2008

3. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis;Chen;Flavour Fragrance J.,2018

4. Aroma characterization of Hanzhong black tea (camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis;Chen;Food Chem.,2019

5. Selenium transformation and selenium-rich foods;Chen;Food Biosci.,2021

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