Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms-Reference-Cited by-同舟云学术

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Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms

Published:2024-02 Issue: Volume:177 Page:113919
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Yan,Wang Aixia,Dang Bin,Yang Xijuan,Nie Mengzi,Chen Zhiying,Lin Ran,Wang Lili,Wang Fengzhong,Tong Li-Tao^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O;Al-Dalali;Journal of Food Composition and Analysis,2022

2. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;Journal of Agricultural Food Chemistry,2013

3. Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar;Chen;LWT - Food Science and Technology.,2022

4. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters;Cianciosi;Food Chemistry,2022

5. Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation;Dong;Food & function,2020

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. Study on the mechanism of glucose-lowering and sweetening of key sweet aroma compounds in sweet orange;Food Research International;2024-11

2. Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review;CyTA - Journal of Food;2024-08-27

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

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