Работы, цитирующие эту работу

Работ: 2

Работа: Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions

1. Comparison of suansun fermentation methods based on SBSE-GC-MS combined with SVM machine learning

   Jiadong Wu, Yizhao Li, Qiu Mi +1

   СтатьяProbiotics and Fermented FoodsFrontiers in Microbiology2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.007038

2. Starter-specific flavor markers in Suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

   Jianwen Wu, Guiqing Li, Jihua Guan +3

   СтатьяFermentation and Sensory AnalysisLWT2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.000337