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Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

Na Liu Likang Qin Laili Hu Song Miao

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.45-56,12.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.45-56,12.DOI:10.1016/j.fshw.2022.07.017

Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

Na Liu ¹Likang Qin ²Laili Hu ²Song Miao³

作者信息

1. School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Collaborative Innovation Center for Mountain Ecology&Agro-bioengineering(CICMEAB),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang 550025,China Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork P61 C996,Ireland
2. School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China
3. Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork P61 C996,Ireland
折叠

摘要

关键词

Kluyveromyces marxianus/Fermented rice soup/Ethyl acetate/Organic acid/Formation mechanism

分类

轻工纺织

引用本文复制引用

Na Liu,Likang Qin,Laili Hu,Song Miao..Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup[J].食品科学与人类健康(英文),2023,12(1):P.45-56,12.

基金项目

financially supported by National Natural Science Foundation of China (32060530) （32060530）

Guizhou University, Gui Da Te Gang He Zi (2022) 39, Technology platform and talent team plan of Guizhou. China ((2018)5251) （2022）

Graduate Research Fund Project of Guizhou (YJSCXJH(2019]028) （YJSCXJH(2019]028）

Industry-University-Research Cooperation Project of Guizhou (701/700465172217) （701/700465172217）

China Scholarship Council (201906670006) （201906670006）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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