Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.

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作者： Xiaoyue,Tang ^[1] ; Xiangyu,Chen ^[2] ; Fuxiang,Li ^[2] ; Mengmeng,Huang ^[1] ; Lele,Xie ^[1] ; Jingping,Ge ^[1] ; Hongzhi,Ling ^[1] ; Keke,Cheng ^[2]

作者单位： Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China. ^[1] Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China. ^[2]

关键词 Gas Chromatography and Ion Mobility Spectrometry (GC–IMS)fermentation microbial community volatile

DOI 10.3390/foods13081275

PMID 38672946

发布时间 2024-04-29

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Foods (Basel, Switzerland)

2024年13卷8期

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Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.

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Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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