Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
Guangpeng Liu, Cheng Wang, Xuemei Lu, Nageena Qayyum, Xianhao Xu, Jiewei Tian, Yanrui Ma, Le Chu, Fazhao He, Ye Song, Yi Meng, Maoyu Wu, Zhao Yan, Yuanlin Sun
Topics & Concepts
FermentationPulp (tooth)ChemistryOdorFood scienceLactobacillus plantarumElectronic noseGas chromatography–mass spectrometryFlavorChromatographyBacteriaLactic acidBiologyMass spectrometryOrganic chemistryMedicinePathologyGeneticsNeuroscienceZiziphus Jujuba Studies and ApplicationsBiochemical Analysis and Sensing TechniquesFermentation and Sensory Analysis