利用元基因组学和代谢组学分析研究角头在金华大角馒头加工过程中的作用

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-03 DOI:10.1080/19476337.2024.2375255

Xinjie Wang, Hongliang Lou, Xue Chen, Lijun Bu, Jiawei Chen, Huadong Xie

引用次数: 0

摘要

中国浙江有酒酿食品的传统，其中包括金华大馒头（JDSB）。传统发酵剂 "交头 "赋予了金华大馒头的特性和口感。我们研究了...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Investigation of the role of jiaotou in the processing of Jinhua Dajiao steamed bread using metagenomic and metabolomic analyses

Zhejiang, China, has a tradition of wine-fermented foods, including Jinhua Dajiao steamed bread (JDSB). The traditional leavening agent, jiaotou, confers its properties and taste to JDSB. We examin...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.