Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics-Reference-Cited by-同舟云学术

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Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics

Published:2024-06 Issue: Volume:443 Page:138550
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Miao,Deng Na,Hou Xiaoyi,Zhang Bo,Li Hui,Wang Jianhui

Funder

Science Fund for Distinguished Young Scholars of Hunan Province

Special Project for Research and Development in Key areas of Guangdong Province

Science and Technology Program of Hunan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes;Bao;International Journal of Biological Macromolecules,2023

2. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS;Cai;Food Chemistry,2020

3. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen;Food Control,2019

4. Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation;Dong;Food Research International,2022

5. Gemert, L. J. V. (2011). “Threshold in water,” in Compilations of Odour Threshold Values in Air Water and Other Media (Second Enlagred and Revised Edition). Oliemans Punter & Partners BV, The Netherlands., 242-464.

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