has been cited by the following article(s):
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[1]
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Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134702
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[2]
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Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134702
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[3]
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Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar
International Journal of Food Microbiology,
2021
DOI:10.1016/j.ijfoodmicro.2021.109070
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[4]
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Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar
International Journal of Food Microbiology,
2021
DOI:10.1016/j.ijfoodmicro.2021.109070
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[5]
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Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
Food Research International,
2020
DOI:10.1016/j.foodres.2019.108879
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[6]
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Two Types of New Natural Materials for Fruit Vinegar inPrunusPlants
MATEC Web of Conferences,
2017
DOI:10.1051/matecconf/201710004006
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[7]
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Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design
Journal of the American Society of Brewing Chemists,
2016
DOI:10.1094/ASBCJ-2016-2188-01
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[8]
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Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.610097
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