首页|期刊导航|食品科学与人类健康(英文)|Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.434-443,10.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.434-443,10.DOI:10.26599/FSHW.2022.9250037

Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

Aijun Li ¹Gang Yang ²Zhirong Wang ²Shenglan Liao ¹Muying Du ³Jun Song ⁴Jianquan Kan³

作者信息

1. College of Food Science,Southwest University,Chongqing 400715,China
2. College of Food Science,Southwest University,Chongqing 400715,China Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China
3. College of Food Science,Southwest University,Chongqing 400715,China Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China Laboratory of Quality&Safety Risk Assessment for Agri-products on Storage and Preservation(Chongqing),Ministry of Agriculture and Rural Affairs of the People''s Republic of China,Chongqing 400715,China Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China
4. Shu Xiang Douchi Food Research Institute Limited Company,Chongqing 402160,China
折叠

摘要

关键词

Douchi/Starting strains/Non-volatile compounds/Volatile compounds/Sensory evaluation

分类

轻工纺织

引用本文复制引用

Aijun Li,Gang Yang,Zhirong Wang,Shenglan Liao,Muying Du,Jun Song,Jianquan Kan..Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds[J].食品科学与人类健康(英文),2024,13(1):P.434-443,10.

基金项目

supported by Special key project of technological innovation and application development in Yongchuan District,Chongqing(2021yc-cxfz20002) （2021yc-cxfz20002）

the special funds of central government for guiding local science and technology development （）

the funds for the platform projects of professional technology innovation(CSTC2018ZYCXPT0006). （CSTC2018ZYCXPT0006）

食品科学与人类健康(英文)

ISSN：2097-0765

访问量0

下载量0

段落导航