Concepedia

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

Qing Gu, Yixian Li, Ying Lou, Yan Zhao, Xujie Feng, Ping Li, Oskar Laaksonen, Baoru Yang, Vittorio Capozzi, Shuxun Liu

Food Research International · 2024 · 14 citations · 54 references

DOI

Concepts

References

54

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

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Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto et al. · Food Research International · 2014 · 245 citations · Full text

, , +17

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

Julia Szutowska · European Food Research and Technology · 2020 · 227 citations

, , +16

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Sander Sieuwerts, Peter A. Bron, Eddy J. Smid · LWT · 2017 · 162 citations · Full text

, , +17

Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential

Ahmad Faris Mohd Adnan, Irene Kit Ping Tan · Bioresource Technology · 2006 · 148 citations

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