Ушбу ишга иқтибос қилган ишлар

3 та иш

Иш: Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

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

   Jiadong Wu, Yizhao Li, Qiu Mi +1

   МақолаProbiotics and Fermented FoodsFrontiers in Microbiology20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.007038

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

   Qiu Mi, Jiadong Wu, Guiqing Li +3

   ПрепринтGABA and Rice ResearchSSRN Electronic Journal20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.preprint.000325

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

   Jianwen Wu, Guiqing Li, Jihua Guan +3

   МақолаFermentation and Sensory AnalysisLWT20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.000337