Effect of differentLactobacillusspecies on volatile and nonvolatile flavor compounds in juices fermentation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of differentLactobacillusspecies on volatile and nonvolatile flavor compounds in juices fermentation

Published:2019-06-20 Issue:7 Volume:7 Page:2214-2223
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cui Shumao¹²,Zhao Nan³,Lu Wenwei¹²,Zhao Fang¹²,Zheng Songyou⁴,Wang Weijun⁴,Chen Wei¹²⁵⁶^ORCID

Affiliation:

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

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

3. Institute of Agro‐Products Processing Science and Technology Sichuan Academy of Agriculture Sciences Chengdu China

4. Zhejiang Liziyuan Food Co., Ltd Jinhua China

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

6. Beijing Innovation Centre of Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1010

Reference31 articles.

1. Flavour formation by amino acid catabolism

2. Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

3. Diacetyl and acetoin production by Lactobacillus casei;Branen A.;Applied Microbiology,1971

4. Factors affecting diacetyl production by lactic acid bacteria;Christensen M.;Applied Microbiology,1958

5. The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

Cited by 50 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. Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles;Food Bioscience;2024-10

2. Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation;International Dairy Journal;2024-10

3. Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch;LWT;2024-05

4. Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots;Food Chemistry;2024-03

5. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices;Food Chemistry: X;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3