Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field-Reference-Cited by-同舟云学术

Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field

Published:2022-04 Issue: Volume:374 Page:131560
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Wenwu,Ye Xiaoqing,Zhao Xiaoyan,Liu Yan,Zhang Manna,Luo Yifei,Xiong Yuanru,Liu Yi,Che Zhenming,Lin Hongbin,Huang Jiaquan,Tang Xiaoyu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference79 articles.

1. Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method;Ambati;World Journal of Microbiology and Biotechnology,2001

2. Modelling and Simulation of Citric Acid Production from Corn Starch Hydrolysate Using Aspergillus Niger;Amenaghawon;Environment and Natural Resources Research,2012

3. Production of Citric Acid by Candida lipolytica under Fermentation Conditions Using a Plackett-Burman Design;Abonama;American Journal of Food and Nutrition,2014

4. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chemistry,2021

5. Navigating the multiple meanings of β diversity:a roadmap for the practicing ecologist;Anderson;Ecology Letters,2010

Cited by 12 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. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji;Food Chemistry;2024-05

2. A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods;Foods;2024-01-27

3. Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation;Food Research International;2023-12

4. Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles;Food Bioscience;2023-10

5. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality;Journal of the Science of Food and Agriculture;2023-09-04