Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Biophysics
Reference47 articles.
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu;Food Research International;2024-11
2. Corrigendum to “Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season” [Journal of Proteomics, 273, 2023, 104804];Journal of Proteomics;2023-10
3. Comprehensive analysis of the relationship between peptide profiles and microbial diversity in the Chinese Jiang‐Flavour Daqu;International Journal of Food Science & Technology;2023-07
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