Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
Shanshan Xu(Hefei University of Technology), Xingjiang Li(Hefei University of Technology), Xuefeng Wu(Anhui Agricultural University), Wei Sun, Boyang Xu(Peking University), Mingzhu Zhang(Jiangsu Second Normal University), Lanhua Liu(Hefei University of Technology), Dongdong Mu(Hefei University of Technology)
Cited by 77
Related Papers
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|Food Hydrocolloids|2018|463
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
|Journal of Food Engineering|2021|137