Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai-Reference-Cited by-同舟云学术

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Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai

Published:2022-07-05 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Li Xiao¹,Zhang Xiaoli¹,Wu Xingzhuang¹^ORCID,Han Yanqiu¹,Wang Chen¹,Gao Ya¹,Li Lifeng¹

Affiliation:

1. Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China

Funder

Natural Science Foundation of Liaoning Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16849

Reference32 articles.

1. Flavour formation by amino acid catabolism

2. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink

3. Crosstalk between gut microbiota and host lipid metabolism in a mouse model of alcoholic liver injury by chronic baijiu or ethanol feeding

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. Multi-omics reveals the phyllosphere microbial community and material transformations in cigars;Frontiers in Microbiology;2024-07-31

2. Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation;LWT;2023-09

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