Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

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作者： Deng-Rong,Xiao ^[1] ; Rui-Sang,Liu ^[1] ; Long,He ^[1] ; Hong-Mei,Li ^[1] ; Ya-Ling,Tang ^[2] ; Xin-Hua,Liang ^[2] ; Tao,Chen ^[3] ; Ya-Jie,Tang ^[1]

作者单位： Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China. ^[1] State Key Laboratory of Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041 China. ^[2] Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072 China. ^[3]

主题词氨基酸类(Amino Acids);子囊菌纲(Ascomycota);发酵(Fermentation);冷冻(Freezing);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);人类(Humans);主成分分析(Principal Component Analysis);嗅觉(Smell);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1038/srep17120

PMID 26607288

发布时间 2018-11-13

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Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

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Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

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