Characterization and identification of different Chinese fermented vinegars based on their volatile components-Reference-Cited by-同舟云学术

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Characterization and identification of different Chinese fermented vinegars based on their volatile components

Published:2021-02-22 Issue:3 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Liu Lichun¹,Hu Huiyu¹,Yu Yanpeng¹,Zhao Jiahui¹,Yuan Lanlan¹,Liu Shanshan¹,Zhao Shanshan¹,Huang Rong¹,Xie Jianhua¹,Shen Mingyue¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13670

Reference46 articles.

1. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

2. Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

3. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness

4. Potent Aroma Compounds of Two Red Wine Vinegars

5. Cereal Vinegars Made by Solid-State Fermentation in China

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4. Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths;Frontiers in Microbiology;2023-02-15

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