Ushbu ishga iqtibos qilgan ishlar

2 ta ish

Ish: 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

   MaqolaProbiotics and Fermented FoodsFrontiers in Microbiology20250 iqtibos

   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

   MaqolaBamboo properties and applicationsInternational Journal of Gastronomy and Food Science20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.008170