SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 9, 2014, Pages 2338-2347

Microbial diversity and flavor formation in onion fermentation

(6) Cheng, Lili a Luo, Jianfei a Li, Pan a Yu, Hang a Huang, Jianfei a Luo, Lixin a

a SOUTH CHINA UNIVERSITY OF TECHNOLOGY (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; AMINO ACIDS; BACTERIA; ELECTROPHORESIS; LACTIC ACID; MICROBIOLOGY; PH; POLYMERASE CHAIN REACTION; YEAST;

ACETIC ACID BACTERIA; ACETOBACTER PASTEURIANUS; FLAVOR FORMATION; LACTIC ACID BACTERIA; MICROBIAL DIVERSITY; POLYMERASE CHAIN REACTION-DENATURING GRADIENT GEL ELECTROPHORESIS; SACCHAROMYCES; SULFUR-CONTAINING COMPOUNDS;

FERMENTATION;

FLAVORING AGENT;

BACTERIA; BIODIVERSITY; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; ONION; PHYLOGENY; YEAST;

BACTERIA; BIODIVERSITY; FERMENTATION; FLAVORING AGENTS; MOLECULAR SEQUENCE DATA; ONIONS; PHYLOGENY; YEASTS;

EID: 84906537059 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00196f Document Type: Article

Times cited : (37)

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