Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
The Key Skeleton Aroma Active Compounds and Sensory Characteristics of Chinese Geographical Indication Product: Shanxi Aged Vinegar
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Rapid non-destructive monitoring and quality assessment of the fumigation process of Shanxi aged vinegar based on Vis-NIR hyperspectral imaging combined with multiple chemometric algorithms
Characterizing Aroma Profiles and Identifying Key Aroma-Active Compounds in Shanxi Aged Vinegar by Flavoromics and Sensomics
Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics
Characterization of Melanoidins from Shanxi Aged Vinegar and Their Behaviors of in Vitro Simulated Digestion and Colonic Fermentation
