Insight into the Fermentation of Chinese Horse Bean-chili-paste
Author:
Affiliation:
1. College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
2. Sichuan Dandan Pixian-douban Co.; Ltd., Chengdu, P. R. China
3. College of Life Sciences, Sichuan University, Chengdu, P. R. China
Funder
National Natural Science Foundation of China
Key Research and Development Program of Chengdu
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1717525
Reference90 articles.
1. Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste
2. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
3. Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation
4. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste
5. Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of Pediococcus acidilactici Sourced from Doubanjiang;Journal of Agricultural and Food Chemistry;2024-09-03
2. Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation;Foods;2024-07-02
3. Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches;Food Chemistry;2024-07
4. Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods;Journal of Food Measurement and Characterization;2024-04-07
5. Antihypertensive effects of condiments prepared from fermented legumes: A review;International Food Research Journal;2024-03-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3