Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles-Reference-Cited by-同舟云学术

Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles

Published:2020-09-16 Issue:4 Volume:101 Page:1436-1446
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yun Lin¹²,Mao Bingyong¹²^ORCID,Cui Shumao¹²³,Tang Xin¹²,Zhang Hao¹²⁴,Zhao Jianxin¹²^ORCID,Chen Wei¹²⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi PR China

2. School of Food Science and Technology Jiangnan University Wuxi PR China

3. State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd. Shanghai PR China

4. National Engineering Research Center for Functional Food Jiangnan University Wuxi PR China

5. Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10757

Reference45 articles.

1. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

2. Use of starter cultures in fermentation on a household scale

3. Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China

4. Starter Cultures for Kimchi Fermentation

5. Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

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