Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Bacterial communities and volatile organic compounds in traditional fermented salt-free 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

   МақолаProbiotics and Fermented FoodsFrontiers in Microbiology20250 иқтибос

   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

   МақолаBamboo properties and applicationsInternational Journal of Gastronomy and Food Science20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.008170