Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry-Reference-Cited by-同舟云学术

Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

Published:2019-04-21 Issue:5 Volume:7 Page:1865-1874
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Pao¹²^ORCID,Tang Hui¹,Shi Cong¹,Xie Yanhua¹,Zhou Hongli¹,Xia Bo¹,Zhang Chunyan¹,Chen Lili¹,Jiang Liwen¹^ORCID

Affiliation:

1. College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China

2. Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1042

Reference32 articles.

1. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS)

2. Identification of phase-II metabolites of flavonoids by liquid chromatography–ion-mobility spectrometry–mass spectrometry

3. Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

4. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

5. Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

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