Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization. [PDF]
OuYang Y +10 more
europepmc +1 more source
Jujube Syrup and Starter YF-L922 Co-Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure. [PDF]
Liang X +8 more
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Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh. [PDF]
Banik A +5 more
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Aspects of the Ottoman Elite's food consumption: looking for "Staples," "Luxuries," and "Delicacies" in a changing century [PDF]
Artan, Tulay, Artan, Tülay
core
Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation. [PDF]
Liu R +9 more
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Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties. [PDF]
Ali Z +7 more
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The relationship between nutritional facts and temperament of selected Iranians' frequent food items: a summative content analysis study. [PDF]
Zakerian M +5 more
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Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. [PDF]
Xie Z +5 more
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