Zobrazeno 1 - 10
of 569
pro vyhledávání: '"XU Zhenghong"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 106-115 (2024)
The organic acids and microbial community structure of fermented grains in the dominant stacking fermentation rounds for sauce-flavor Baijiu production (i.e., the 2nd and 3rd rounds corresponding to the 3rd and 4th rounds of base liquor) were analyze
Externí odkaz:
https://doaj.org/article/4373493f1d6842159aa28459b0af8053
Autor:
Chen, Jiaqi, Xu, Zhihua, Zhang, Min, Ju, Zhibo, Niu, Zhihan, Ma, Yu, Xu, Zhenghong, Zhang, Tongtong, Shi, Feng
Publikováno v:
In Materials Today Chemistry December 2024 42
Autor:
Wang, Chaoguang, Hui, Xiaohan, Marshall, George, Xiao, Wenhan, Zhang, Xiaomei, Qian, Jianying, Gong, Jinsong, Xu, Guoqiang, Shi, Jinsong, Xu, Zhenghong
Publikováno v:
In Biochemical Engineering Journal December 2024 212
Publikováno v:
In Expert Systems With Applications 1 December 2024 255 Part B
Publikováno v:
In LWT 1 November 2024 211
Publikováno v:
In LWT 15 August 2024 206
Autor:
Zhang, Min, Xu, Zhihua, Chen, Jiaqi, Ju, Zhibo, Ma, Yu, Niu, Zhihan, Xu, Zhenghong, Zhang, Tongtong, Shi, Feng
Publikováno v:
In Trends in Analytical Chemistry August 2024 177
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 329-338 (2023)
Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to quantitatively determine the volatile compounds and taste indices of 21 Jiang-flavor baijiu samples of different grades. These samples were differentiated by chemometrics
Externí odkaz:
https://doaj.org/article/d325fd1b203443108c2597113845046c
Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 155-164 (2023)
This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor
Externí odkaz:
https://doaj.org/article/b5c0df215b7349b0a7aa9a979980ad62
Publikováno v:
In Biochemical Engineering Journal June 2024 206