Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process-Reference-Cited by-同舟云学术

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Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Published:2018-12-09 Issue:1 Volume:125 Page:155-161
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Zhang Wenqing¹,Si Guanru²,Li Jinglei¹,Ye Ming¹,Feng Shoushuai³,Mei Jie²,Yang Qinghua⁴,Wang Jiasheng²,Zhou Ping²

Affiliation:

1. School of Food Science and Engineering, Hefei University of Technology; Institute of Microbiology and Food; 230009 Hefei Anhui China

2. Xuanjiu Group Co., Ltd.; Research Institute of Jiangnan Small Pit Brewing Technology; 242000 Xuancheng Anhui China

3. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China

4. School of Biological and Medical Engineering; Hefei University of Technology; 230009 Hefei Anhui China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.527/fullpdf

Reference34 articles.

1. The brewing process and microbial diversity of strong flavour Chinese spirits: A review;Xu;J. Inst. Brew.,2017

2. Analysis of Daqu produced in different seasons;Han;J. Inst. Brew.,2016

3. Mystery behind Chinese liquor fermentation;Jin;Trends Food Sci. Technol.,2017

4. Comparison of pyrazine compounds in seven Chinese liquors using headspace solid state-phase micro-extraction and GC-nitrogen phosphourus detection;Wu;Food Sci. Biotechnol.,2013

5. Song , S. Y. Analysis of Chinese liquor industry in 2017 http://www.cada.cc/Item/75.aspx 2017

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

3. The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques;Frontiers in Microbiology;2024-06-13

4. Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations;Journal of Food Biochemistry;2024-03-25

5. Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons;Frontiers in Nutrition;2023-01-04

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