Ester synthesis mechanism and activity by Bacillus licheniformis , Candida etchellsii , and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste-Reference-Cited by-同舟云学术

Ester synthesis mechanism and activity by Bacillus licheniformis , Candida etchellsii , and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste

Published:2021-04-12 Issue:13 Volume:101 Page:5645-5651
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Linzi¹^ORCID,Li Xueli²,Lu Yunhao¹,Lv Yuanping¹,Chi Yuanlong¹^ORCID,He Qiang¹

Affiliation:

1. College of Biomass Science and Engineering Sichuan University Chengdu P. R. China

2. Department of Inspection Chengdu Medical College Chengdu P. R. China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11217

Reference26 articles.

1. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

2. Insight into the Fermentation of Chinese Horse Bean-chili-paste

3. Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

4. Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm

5. Esters and their biosynthesis in fermented dairy products: a review

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