Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture
The Key Skeleton Aroma Active Compounds and Sensory Characteristics of Chinese Geographical Indication Product: Shanxi Aged Vinegar
Mining and characterization of novel antimicrobial peptides from the large-scale microbiome of Shanxi aged vinegar based on metagenomics, molecular dynamics simulations and mechanism validation
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
