Study on Ready-to-use Starter to Produce Sauerkraut Organic Acids and Flavor Components

[1]

LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing [J]. FOOD SCIENCE, 2021, 42(16): 125-132.

[2]

[3]

SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong. Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu [J]. FOOD SCIENCE, 2020, 41(22): 177-183.

[4]

ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang. Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise [J]. FOOD SCIENCE, 2020, 41(2): 253-258.

[5]

ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong. Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil [J]. FOOD SCIENCE, 2020, 41(18): 233-238.

[6]

DENG Jinliang, LIU Yulan, WANG Xiaolei, CHEN Ning, SONG Lili. Effects of Different Storage Conditions on the Flavor and Overall Quality of Superfine Fragrant Peanut Oil [J]. FOOD SCIENCE, 2020, 41(17): 231-237.

[7]

[8]

LI Weili, YUAN Xu, LIU Yushu, WU Xiaoyu, TANG Yong, LIN Hongbin, LIU Ping, DING Wenwu, CHE Zhenming, WU Tao. Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry Analysis of Flavor Components in Pixian Bean Paste [J]. FOOD SCIENCE, 2019, 40(6): 261-265.

[9]

TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang. Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(22): 287-292.

[10]

[11]

WANG Wan, LU Jiayin, JIAO Yuehua, WANG Yichao, JIANG Zhanmei, TIAN Bo, WANG Yutang, HOU Juncai. Isolation, Identification and Screening of Acid Tolerant Lactic Acid Bacteria from Chinese Sauerkraut [J]. FOOD SCIENCE, 2019, 40(10): 99-105.

[12]

[13]

CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan. Processing of Spicy Volvaria volvacea and Its Flavor Characteristics [J]. FOOD SCIENCE, 2018, 39(8): 135-140.

[14]

LI Dounan, HUANG Wei, WANG Xiaodan, LUO Xiaoye, QIU Shuyi. Identification and Flavor Profile of a Thermoactinomycetaceae Strain Separated from Moutai-Flavor Daqu [J]. FOOD SCIENCE, 2018, 39(6): 171-176.

[15]

YU Hailong, LI Yu, CHEN Wanchao, LI Wen, SONG Chunyan, SHANG Xiaodong, ZHANG Lujun, ZHANG Meiyanl, YANG Yan. Analysis of Differential EUC in Dried Fruiting Bodies of Different Cultivars of Lentinus edodes [J]. FOOD SCIENCE, 2018, 39(4): 171-175.

RichHTML