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6 ta ish

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

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

    Caixia Chen, Guiguang Cheng, Yaping Liu +5

    Maqola20223 iqtibos
    ABI

  2. Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

    Lei Wang, Yan-Yu Luo, Ying Zhang +5

    Maqola20233 iqtibos
    ABI

  3. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots

    Caixia Chen, Jing Li, Guiguang Cheng +5

    Maqola20233 iqtibos
    ABI

  4. Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics

    Cuiwen Jian, Minghao Sun, Ting Ma +6

    Maqola20243 iqtibos
    ABI

  5. Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin

    Dingyuan Wang, Mengyu Hu, Xin Tang +5

    Maqola20232 iqtibos
    ABI

  6. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

    Xiya Zhang, Aixia Wang, Jiaxin Li +8

    Maqola20242 iqtibos
    ABI