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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
Chen, Yi; Li, Pao; Liao, Luyan; Qin, Yeyou; Jiang, Liwen; Liu, Yang.
Afiliación
  • Chen Y; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
  • Li P; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
  • Liao L; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
  • Qin Y; Hunan Tantanxiang Biotechnology Co. Ltd, Changsha 410128, China.
  • Jiang L; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: hnndjlw@163.com.
  • Liu Y; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: fs.ly@hunau.edu.cn.
Food Chem ; 361: 130055, 2021 Nov 01.
Article en En | MEDLINE | ID: mdl-34023693
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Glycine max / Alimentos de Soja / Compuestos Orgánicos Volátiles / Alimentos Fermentados Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Glycine max / Alimentos de Soja / Compuestos Orgánicos Volátiles / Alimentos Fermentados Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China