Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel
Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing
Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture
Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics
The Key Skeleton Aroma Active Compounds and Sensory Characteristics of Chinese Geographical Indication Product: Shanxi Aged Vinegar
Characterization of Melanoidins from Shanxi Aged Vinegar and Their Behaviors of in Vitro Simulated Digestion and Colonic Fermentation
Characterizing Aroma Profiles and Identifying Key Aroma-Active Compounds in Shanxi Aged Vinegar by Flavoromics and Sensomics
Characterization of Main Aroma Active Compounds in Shanxi Aged Vinegar and Possible Transformation Pathways in the Entire Production Process
