Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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1. Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions;Journal of Food Composition and Analysis;2024-11
2. Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics;Food Chemistry;2024-09
3. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing;Innovative Food Science & Emerging Technologies;2024-08
4. Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots;Frontiers in Microbiology;2024-02-05
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