<i>Candida Ethanolica</i> Strain Y18 Enhances Aroma of Shanxi Aged-vinegar-Reference-Cited by-同舟云学术

Candida Ethanolica Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

Published:2018 Issue:6 Volume:24 Page:1069-1081
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Xing Xiaoying¹,Wang Yuanhui²,Huo Nairui³⁴,Wang Rufu³

Affiliation:

1. College of Horticulture, Shanxi Agricultural University

2. Shanxi Food Quality Safety Supervision and Inspection Institute

3. College of Food Science & Engineering, Shanxi Agricultural University

4. Department of Public Health and Food Security, College of Animal Science, Shanxi Agricultural University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/6/24_1069/_pdf

Reference35 articles.

1. Caligiani, A., Acquotti, D., Palla, G., and Bocchi, V. (2007). Identification and quantification of the main organic components of vinegars by high resolution 1 H NMR spectroscopy. Anal. Chim. Acta., 585, 110-119.

2. Cao, XD., Fang, XG., and Zhao, K. (2015). Liquid fermented technology and analysis of flavor components in ponkan (Citrus reticulata Blanco) vinegar by GC-MS. J. Chinese Institute of Food Sci. Technol., 15, 105-112 (in Chinese).

3. Cejudo-Bastante, MJ., Durán, E., Castro, R., Rodríguez-Dodero, MC., Natera, R., and García-Barroso, C. (2013). Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT-Food Sci. Technol., 50, 469-479.

4. Chen, FS., Li, L., Qu, J., and Chen, CX. (2009). Cereal vinegars made by solid-state fermentation in China. In: Giudici P, Solieri L (eds) Vinegars of the World. Springer, Milan, pp 243-259.

5. Chen, T., Gui, Q., Shi, JJ., Zhang, XY., and Chen, FS. (2013). Analysis of variation of main components during aging process of Shanxi Aged Vinegar. Acetic Acid Bac., 2, 6.

Cited by 14 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. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing;Foods;2024-06-20

2. Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein;Food Chemistry: X;2024-06

3. Study on the regulatory mechanism of vinegar grains metabolism via different vinegar starters;LWT;2024-05

4. Selection of oleaginous yeasts isolated from sugarcane bagasse as the potential producers of single cell oils and other metabolites;Annals of Microbiology;2023-06-20

5. Size-resolved genomic characterization of fungal bioaerosols with emphasis on the diversity among host-specific pathogenic and non-pathogenic fungal species;2023-06-08