Работы, цитирующие эту работу

Работ: 2

Работа: Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

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. Sour bamboo shoots in Guangxi: A study on microbial diversity and differentiation of flavor characteristics in different fermentation methods

   Sheng Xu, Yun Yang, Zhen‐Guo Xu +4

   СтатьяBamboo properties and applicationsInternational Journal of Gastronomy and Food Science2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.008170