Litcius/Paper detail

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

Xin Li, Xiaoqi Cheng, Jie Yang, Xin Wang, Xin Lü

2022Food Bioscience53 citationsDOI

Topics & Concepts

Food scienceLactobacillus plantarumChemistryFermentationElectronic noseBiologyBacteriaLactic acidGeneticsNeuroscienceBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis
Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS | Litcius