Results 91 to 100 of about 1,364,395 (158)

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. [PDF]

Sci Rep, 2018
Zhu Y, Zhang F, Zhang C, Yang L, Fan G, Xu Y, Sun B, Li X.   +7 more
europepmc   +1 more source

Shanxi bang zi

, 2015
王愛愛.Possibly reproduced from other commercial recording or radio broadcast (Pending for review)"from郭惠兰 2/29/88"--Side A label.Electronic reproduction from Rulan Chao Pian Audio Cassette Collection.Broadcasting: 山西广播电台.Performers, unknown.Sung and spoken

core  

Dynamics and biodiversity of microbial community among seasons in Shanxi mature vinegar fermentation by semisolid-solid process

The dynamic succession and seasonal characteristics of microbiota throughout the Shanxi mature vinegar (SMV) fermentation by the semisolid-solid process were explored using high-throughput sequencing techniques.
Xiaojun Fan, Rong Kou, Chen Li, Yingying Jia, Ying Shi, Qihe Chen   +5 more
core   +1 more source

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. [PDF]

Foods, 2023
Hou Z, Zhang J, Dang L, Xue H, Chen M, Bai B, Yang Y, Bo T, Fan S.   +8 more
europepmc   +1 more source

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel. [PDF]

J Food Sci Technol, 2016
Zhu H, Zhu J, Wang L, Li Z.
europepmc   +1 more source

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing. [PDF]

Foods, 2023
Li G, Yan N, Li G, Wang J.
europepmc   +1 more source

Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China. [PDF]

Food Chem X
Yang D, Li Z, Song J, Suo H, Zhang Y.
europepmc   +1 more source

Candida Ethanolica Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

Food Science and Technology Research, 2018
Xing, Xiaoying, Wang, Yuanhui, Huo, Nairui, Wang, Rufu   +3 more
openaire   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]

Food Chem X
Wang H, Wang X, Zhou X, Sun S, Yuan Z, Xi Y, Wang C, Du J, Wang B, Shi X.   +9 more
europepmc   +1 more source