Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits-Reference-Cited by-同舟云学术

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Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits

Published:2019-11-25 Issue:1 Volume:8 Page:97-103
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhao Xingxiu¹^ORCID,Liu Yuanhao¹,Shu Li¹,He Yiguo¹

Affiliation:

1. College of Bioengineering Sichuan University of Science and Engineering Zigong Sichuan China

Funder

The Liquor Making Biological Technology and Application Key Laboratory of Sichuan Province

The Department of Education of Sichuan Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1266

Reference18 articles.

1. Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans

2. Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening

3. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

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1. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate;Foods;2024-08-19

2. Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines;Molecules;2024-07-30

3. Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation;Food Bioscience;2024-06

4. Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics;Metabolites;2024-05-15

5. Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu;Food Research International;2023-10

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