Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition-Reference-Cited by-同舟云学术

Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition

Published:2022-08-04 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Suárez Santiago Emmanuel¹²³⁴,Sun Hongnan¹²^ORCID,Mu Taihua¹²^ORCID,Añón María Cristina³⁴

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China

2. Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China

3. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) La Plata Argentina

4. Facultad de Ciencias Exactas, Universidad Nacional de La Plata. CCT, La Plata, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas). CIC (Comisión de Investigaciones Científicas de la Provincia de Buenos Aires) La Plata Argentina

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16957

Reference32 articles.

1. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

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3. Antihypertensive effect of caffeic acid and its analogs through dual renin–angiotensin–aldosterone system inhibition

4. Free-air CO2 enrichment of wheat: leaf flavonoid concentration throughout the growth cycle

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