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Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis.

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第一作者： Liqiang,Sui

第一单位： College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Institute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.

作者： Liqiang,Sui ^[1] ; Sugui,Wang ^[1] ; Xin,Wang ^[1] ; Lingling,Su ^[1] ; Huilong,Xu ^[1] ; Wei,Xu ^[2] ; Lixia,Chen ^[3] ; Hua,Li ^[4]

作者单位： College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Institute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China. ^[1] College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Institute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Fujian Key Laboratory of Chinese Materia Medica, Fuzhou 350122, China. ^[2] Institute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Wuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, China.;Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang 110016, China. ^[3] College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Institute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.;Fujian Key Laboratory of Chinese Materia Medica, Fuzhou 350122, China.;Wuya College of Innovation, Shenyang Pharmaceutical University, Shenyang 110016, China.;Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang 110016, China. ^[4]

关键词 Aspergillus niger Bacillus circulans Douchi GC×GC-TOFMS Rhizopus arrhizus UPLC–Q-TOFMS flavor compounds non-volatile components

DOI 10.3390/foods13213521

PMID 39517305

发布时间 2024-11-16

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Foods (Basel, Switzerland)

2024年13卷21期

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Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis.

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Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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