1Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

作者： Wang, Chen; Zhang, Xiaoli; Gao, Ya; Han, Yanqiu; Wu, Xingzhuang; SCI

机构： Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110866, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Dongbei Suancai; Non-enzymatic browning; Fermentation conditions; Path analysis

年份：2021

2Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai

作者： Li, Xiao; Zhang, Xiaoli; Wu, Xingzhuang; Han, Yanqiu; Wang, Chen; Gao, Ya; Li, Lifeng; SCI

机构： Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110161, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION