Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju
Ding, Wenwu, Liu, Yan, Peng, Changbo, Ye, Xiaoqing, Zhang, Manna, Che, Zhenming, Liu, Yi, Liu, Ping, Lin, Hongbin, Xu, Min
Published in European food research & technology (01.08.2021)
Published in European food research & technology (01.08.2021)
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Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
Zhao, Jie, Zhang, Yimao, Chen, Yu, Zheng, Yuhui, Peng, Changbo, Lin, Hongbin, Che, Zhenming, Ding, Wenwu
Published in Foods (25.12.2022)
Published in Foods (25.12.2022)
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Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
Ye, Xiaoqing, Liu, Yan, Peng, Changbo, Guan, Xi, Liu, Yi, Che, Zhenming, Lin, Hongbin, Min, Xu, Zhu, Qi, Ding, Wenwu
Published in Food science & technology (01.01.2023)
Published in Food science & technology (01.01.2023)
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Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology
Peng, Changbo, Zhang, Yimao, Ye, Xiaoqing, Zheng, Yuhui, Chen, Yu, Mei, Xiaoqing, Che, Zhenming, Xu, Min, Lin, Hongbin, Zhao, Jie, Zhu, Qi, Ding, Wenwu
Published in Journal of food composition and analysis (01.10.2023)
Published in Journal of food composition and analysis (01.10.2023)
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Journal Article
Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field
Ding, Wenwu, Liu, Yan, Zhao, Xiaoyan, Peng, Changbo, Ye, Xiaoqing, Che, Zhenming, Liu, Yi, Liu, Ping, Lin, Hongbin, Huang, Jiaquan, Xu, Min
Published in Food science & nutrition (01.06.2021)
Published in Food science & nutrition (01.06.2021)
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