المؤلفون: Han, Zhuoxuan^{Aff1, Aff2}, Zhang, Jing^{Aff1, Aff2}, Wang, Shuqi^{Aff1, Aff2, IDs00217023044156_cor3}, Chen, Haitao^{Aff1, Aff2}, Sun, Jie^{Aff1, Aff2}, Zhang, Ning^{Aff1, Aff2}, Zhang, Huiying^{Aff1, Aff2}

المصدر: European Food Research and Technology. 250(2):603-614

المؤلفون: WANG Zeliang, DENG Weiqin, LIU Shuliang, LI Xiongbo, CHEN Xiangjie, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, LI Long

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 31-39 (2024)

مصطلحات موضوعية: enzyme system, aspergillus oryzae, mucor, douchi, flavor, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-005.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/3c32c73aff13436092abb64fa99beca5

المؤلفون: ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang

المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 116-124 (2024)

مصطلحات موضوعية: aspergillus, inoculated fermentation, liuyang douchi, protein degradation, umami peptides, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-014.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/83a6c0996ff84dbfa4c422fa53d4fa08

المؤلفون: LIU Jingjing, DENG Gaowen, HU Jialiang, QIN Yeyou, LIU Yang, JIANG Liwen

المصدر: Shipin Kexue, Vol 45, Iss 1, Pp 42-49 (2024)

مصطلحات موضوعية: liuyang douchi, enhanced fermentation, non-targeted metabolomics, differential metabolites, metabolic pathway, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-006.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/3ea09bb24c0c447baf82c60d15acf36e

المؤلفون: Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

المصدر: Food Science and Human Wellness, Vol 13, Iss 1, Pp 434-443 (2024)

مصطلحات موضوعية: Douchi, Starting strains, Non-volatile compounds, Volatile compounds, Sensory evaluation, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453023001295; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/63b161f0617949c6a6b3dddb2039d5e3

المؤلفون: WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang

المصدر: Shipin Kexue, Vol 44, Iss 22, Pp 267-275 (2023)

مصطلحات موضوعية: liuyang douchi, enhanced fermentation, flavor characteristics, volatile component, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-033.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/9a81e16f6e8c48f3b9d22cdff6b2e272

المؤلفون: Ziqian Wu, Jin Chao, Hui Tang, Tengxia Liu, Liwen Jiang, Yang Liu

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101170- (2024)

مصطلحات موضوعية: Douchi, GC-O-MS, OAV, Aroma recombination and omission, Key aroma-active compound, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000579; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/f53d37f8f19a4fedba170644b392035c

المؤلفون: HE Chunlan, LI Baolong, ZHU Mingyu, CHEN Huihui, XIANG Xuesong, MAO Hongmei

المصدر: Zhongguo shipin weisheng zazhi, Vol 35, Iss 10, Pp 1424-1431 (2023)

مصطلحات موضوعية: douchi, microorganism, metagenomic sequencing, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.zgspws.com/zgspwszz/article/abstract/202310004?st=article_issue; https://doaj.org/toc/1004-8456

URL الوصول: https://doaj.org/article/64a792ad378143b3919a77e7b20e876f

المؤلفون: Fangying Xian, Lin Yang, Huaqing Ye, Jinlin Xu, Xiaoping Yue, Xiaolan Wang

المصدر: Foods, Vol 13, Iss 11, p 1593 (2024)

مصطلحات موضوعية: douchi, methyl anthranilate, salt stress responses, transcriptome, food microbiology, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/11/1593; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/bb12280c44594978b79590b7d0b4536e

المؤلفون: Weidan Guo, Yu Xiao, Xiangjin Fu, Zhao Long, Yue Wu, Qinlu Lin, Kangzi Ren, Liwen Jiang

المصدر: Food Chemistry: X, Vol 19, Iss , Pp 100779- (2023)

مصطلحات موضوعية: Douchi, Peptidomics, ACE, α-glucosidase, Molecular docking, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523002225; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/84e8e1c17ce54e968783dfe99b4f115b