Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast-Reference-Cited by-同舟云学术

Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast

Published:2023-03 Issue: Volume:405 Page:134971
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Zhangcheng,Yang Chao,He Zhigang,Lin Xiaozi,Chen Bingyan,Li Weixin

Funder

Natural Science Foundation of Fujian Province

Fujian Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate;Chen;Journal of Ocean University of China,2016

4. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu;Dong;Food Research International,2019

5. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis;Du;Food Chemistry,2021

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