Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation.

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第一作者： Siman,Zheng

第一单位： Beijing Technology & Business University (BTBU), Beijing 100048, China.

作者： Siman,Zheng ^[1] ; Mingquan,Huang ^[1] ; Wu,Yang ^[2] ; Zhongchao,Wang ^[3] ; Qing,Ren ^[4] ; Hailan,Li ^[3] ; Jihong,Wu ^[1] ; Nan,Meng ^[1] ; Jinchen,Li ^[1] ; Bowen,Wang ^[1]

作者单位： Beijing Technology & Business University (BTBU), Beijing 100048, China. ^[1] Industry Development Center of Fangxian Huangjiu, Shiyan 442100, China. ^[2] Beijing Zhonghe Liquor Co., Ltd, Beijing 102400, China. ^[3] Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: renqing@th.btbu.edu.cn. ^[4]

关键词 Amplicon sequencing Comprehensive two–dimensional gas chromatography–mass spectrometry (GC × GC–MS)Fangxian traditional Xiaoqu Huangjiu Partial least squares discriminant analysis (PLS–DA)

主题词发酵(Fermentation);挥发性有机化合物(Volatile Organic Compounds);人类(Humans);中草药(Drugs, Chinese Herbal);蓼属(Polygonum);食品微生物学(Food Microbiology);细菌(Bacteria)

DOI 10.1016/j.foodres.2024.115344

PMID 39658149

发布时间 2024-12-10

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准确一般字义偏差语意偏离译文作用小提交