Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system-Reference-Cited by-同舟云学术

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Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system

Published:2024-03 Issue: Volume:179 Page:113941
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Rui,Zeng Yi,Liang Jiaqian,Zhang Huixin,Yi Junjie,Liu Zhijiia^ORCID

Publisher

Elsevier BV

Reference33 articles.

1. Umami fractions obtained from water-soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products;Andayani;Journal of Food Science,2020

2. Wine flavor enhancement through the use of exogenous fungal glycosidases;Cabaroglu;Enzyme and Microbial Technology,2003

3. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen;Food Control,2019

4. Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae;Fernández-González;LWT - Food Science and Technology,2004

5. Improvement of fermented Chinese cabbage characteristics by selected starter cultures;Han;Journal of Food Science,2014

Cited by 2 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. Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae;LWT;2024-08

2. Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation;International Journal of Food Microbiology;2024-06

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