Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles.
Food Chem
; 409: 135285, 2023 May 30.
Article
en En
| MEDLINE
| ID: mdl-36586248
Palabras clave
1-Hexanol (PubChem CID: 8103); 2,3-Butanedione (PubChem CID: 650); 2-Methylpropanol (PubChem CID: 6560); Butanoic acid (PubChem CID: 264); Correlation analysis; Diallyl disulfide (PubChem CID: 16590); Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); High-throughput sequencing; Methional (PubChem CID: 18635); Microbial communities; Octanal (PubChem CID: 454); Phenylacetaldehyde (PubChem CID: 998); Pickles; Volatile organic compounds (VOCs)
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Compuestos Orgánicos Volátiles
/
Microbiota
/
Alimentos Fermentados
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
China