Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the mai...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jianming, Zhang, Chengcheng, Xin, Xiaoting, Liu, Daqun, Zhang, Wenwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8118120/
https://www.ncbi.nlm.nih.gov/pubmed/33995294
http://dx.doi.org/10.3389/fmicb.2021.631054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8118120/
https://www.ncbi.nlm.nih.gov/pubmed/33995294
http://dx.doi.org/10.3389/fmicb.2021.631054

Ejemplares similares