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Yu X, Gu C, Guo X, Guo R, Zhu L, Qiu X, Chai J, Liu F, Feng Z. Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics. Food Chem 2024; 444:138641. [PMID: 38325080 DOI: 10.1016/j.foodchem.2024.138641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 01/13/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024]
Abstract
Hainan dregs vinegar (HNDV) is a traditional fermented food in China that is renowned for its unique flavor. HNDV is one of the most popular vinegars in Southeast Asia. However, research on the microorganisms and characteristic metabolites specific to HNDV is lacking. This study investigated the changes in microbial succession, volatile flavor compounds and characteristic non-volatile flavor compounds during HNDV fermentation based on metagenomics and metabolomics. The predominant microbial genera were Lactococcus, Limosilactobacillus, Lactiplantibacillus, and Saccharomyces. Unlike traditional vinegar, l-lactic acid was identified as the primary organic acid in HNDV. Noteworthy flavor compounds specific to HNDV included 3-methylthiopropanol and dl-phenylalanine. Significant associations were observed between six predominant microorganisms and six characteristic volatile flavor compounds, as well as seven characteristic non-volatile flavor compounds. The present results contribute to the development of starter cultures and the enhancement of HNDV quality.
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Affiliation(s)
- Xiaohan Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Xiaoxue Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ruijia Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Zhu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinrong Qiu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Chai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
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Li N, Lin S, Sun W, Xu M, Liu P, Che Z. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste). J Food Sci 2024; 89:2137-2157. [PMID: 38465700 DOI: 10.1111/1750-3841.17018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/12/2024]
Abstract
The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that the PXDB with a 15% salt substitution had the most attractive reddish-brown color, a mellow fragrance, and the lowest total colony count of the three pastes. The fermentation quality of the 15% salt substitute PXDB was superior to that of the control groups, its sensory quality was more readily accepted, and the contents of its amino acid nitrogen, FAAs and organic acids had increased by 0.1050, 0.3290, and 3.9068 mg/g, respectively. Moreover, the concentrations of the main aroma compounds in the PXDB containing the salt substitute were higher than those of the control. These included phenylethanol, 3-methylthiopropanol, isoamyl alcohol, furfural, benzaldehyde, phenylacetaldehyde, nonanal, isoamyl aldehyde, 4-ethylphenol, and, particularly, 2,6-dimethylpyrazine, which had increased as much as 100 times. Correlation analysis showed that Glu, Phe, Tyr, Gly, Leu, Val, Asp, Ile, citric acids, and succinic acids were all positively correlated with the main aroma and contributed to the generation of PXDB's characteristic flavor, and main aroma substances in turn positively influence PXDB flavor sensory attributes. Overall, these results showed the application of the 15% salt substitute during PXDB fermentation improved the quality of the paste and, thus, would benefit the development of reduced-salt PXDB.
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Affiliation(s)
- Na Li
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Shengchao Lin
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Wenjia Sun
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Min Xu
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | | | - Zhenming Che
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
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Shen F, Wang T, Zhang R, Zhong B, Wu Z. Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation. Food Chem 2024; 432:137227. [PMID: 37657346 DOI: 10.1016/j.foodchem.2023.137227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 08/03/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023]
Abstract
A co-fermentation strategy was explored to rapidly improve the characteristic components and quality of Pericarpium Citri Reticulatae (PCR) using Monascus anka and Saccharomyces cerevisiae, and the enzymatic mechanism was investigated. The results showed that the free flavonoid content of fermented PCR was 48.12% higher than that of unfermented PCR after 12 days of co-fermentation, resulting in stronger antioxidant activity. d-Limonene, γ-terpinene, proline (Pro), arginine (Arg), and serine (Ser) contributed the most to the flavors of citrus, herb, and sweet citrus based on odor and taste activity value analysis. Metabolomics and multivariate statistics showed that 55 components were differentially metabolized during co-fermentation, and ten metabolic pathways were closely related to metabolism. Furthermore, five hydrolases participated in the release and conversion of the active ingredients. This study provides an effective processing method for PCR and is conducive to the development of new PCR functional health foods.
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Affiliation(s)
- Fei Shen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Tingyu Wang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen 529080, China
| | - Renjie Zhang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Bin Zhong
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Zhenqiang Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou 510006, China.
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Dong K, Li W, Xu Q, Hong Z, Zhang S, Zhang B, Wu Y, Zuo H, Liu J, Yan Z, Pei X. Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar. BMC Microbiol 2023; 23:197. [PMID: 37488503 PMCID: PMC10364395 DOI: 10.1186/s12866-023-02947-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 07/17/2023] [Indexed: 07/26/2023] Open
Abstract
BACKGROUND The traditional Sichuan Sun-dried vinegar (SSV) with unique flavor and taste is believed to be generated by the solid-state fermentation craft. However, how microorganisms and their metabolites change along with fermentation has not yet been explored. RESULTS In this study, our results demonstrated that the middle and late stages of SSV fermentation were the periods showing the largest accumulation of organic acids and amino acids. Furthermore, in the bacterial community, the highest average relative abundance was Lactobacillus (ranging from 37.55 to 92.50%) in all fermentation stages, while Acetobacters ranked second position (ranging from 20.15 to 0.55%). The number of culturable lactic acid bacteria is also increased during fermentation process (ranging from 3.93 to 8.31 CFU/g). In fungal community, Alternaria (29.42%), Issatchenkia (37.56%) and Zygosaccharomyces (69.24%) were most abundant in different fermentation stages, respectively. Interestingly, Zygosaccharomyces, Schwanniomyces and Issatchenkia were first noticed as the dominant yeast genera in vinegar fermentation process. Additionally, spearman correlation coefficients exhibited that Lactobacillus, Zygosaccharomyces and Schwanniomyces were significant correlation with most metabolites during the fermentation, implying that these microorganisms might make a significant contribution to the flavor formation of SSV. CONCLUSION The unique flavor of SSV is mainly produced by the core microorganisms (Lactobacillus, Zygosaccharomyces and Schwanniomyces) during fermentation. This study will provide detailed information related to the structure of microorganism and correlation between changes in metabolites and microbial succession in SSV. And it will be very helpful for proposing a potential approach to monitor the traditional fermentation process.
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Affiliation(s)
- Ke Dong
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Weizhou Li
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Qiuhong Xu
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Zehui Hong
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Shirong Zhang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Baochao Zhang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Yating Wu
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Haojiang Zuo
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China
| | - Jiazhen Liu
- Zigong Qiantian Baiwei Food Co., Ltd, Zigong, 643200, PR China
| | - Ziwen Yan
- Zigong Qiantian Baiwei Food Co., Ltd, Zigong, 643200, PR China
| | - Xiaofang Pei
- West China School of Public Health and West China Fourth Hospital, Sichuan University, 16#, Section 3, Renmin Nan Road, Chengdu, 610041, PR China.
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Chengdu, 610041, PR China.
- West China-PUMC C. C. Chen Institute of Health, Sichuan University, Chengdu, 610041, PR China.
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Wu X, Zhang Y, Zhong Q. Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light. Molecules 2023; 28:molecules28073183. [PMID: 37049943 PMCID: PMC10096255 DOI: 10.3390/molecules28073183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/28/2023] [Accepted: 03/28/2023] [Indexed: 04/07/2023] Open
Abstract
This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimize the brewing process of SRW. LC-MS/MS (liquid chromatography–tandem mass spectrometry) and GC-MS (gas chromatography–mass spectrometry) were used to analyze the physicochemical components, free amino acids, and flavor metabolites of the thermal-sterilized SRW and the SRW sterilized by intense pulsed light (IPL), respectively. Results showed that the optimum fermentation conditions of SRW were as follows: fermentation temperature, 24.5 °C; Qiuqu amount (the traditional yeast used to produce SRW), 0.78%; water content, 119%. Compared with the physicochemical properties of the control, those of the SRWs separately treated with two sterilization methods were slightly affected. The 60 s pulse treatment reduced the content of bitter amino acids, maintained sweet amino acids and umami amino acids in SRW, and balanced the taste of SRW. After pasteurization, the ester content in wine decreased by 90%, and the alcohol content decreased to different degrees. IPL sterilization slightly affected the ester content and increased the alcohol content. Further analysis of the main flavor metabolites showed that 60 s pulse enhanced the important flavor-producing substances of SRW. In conclusion, 60 s pulse is suitable for sterilizing this wine.
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Affiliation(s)
- Xiaoqian Wu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Yunzhu Zhang
- School of Biomedical Engineering, Hainan University, Haikou 570228, China
| | - Qiuping Zhong
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
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Li M, Zhang X, Li J, Liu L, Zhu Q, Qu C, Zhang Y, Wang S. Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa. Foods 2023; 12:foods12061190. [PMID: 36981115 PMCID: PMC10048671 DOI: 10.3390/foods12061190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography–tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health.
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Affiliation(s)
- Mingming Li
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- China Meat Research Center, Beijing 100068, China
| | - Xin Zhang
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Jiapeng Li
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Linggao Liu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Correspondence: (Q.Z.); (S.W.)
| | - Chao Qu
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Yunhan Zhang
- China Meat Research Center, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
- Correspondence: (Q.Z.); (S.W.)
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Fu J, Feng J, Zhang G, Liu J, Li N, Xu H, Zhang Y, Cao R, Li L. Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation. J Biosci Bioeng 2023; 135:109-117. [PMID: 36509651 DOI: 10.1016/j.jbiosc.2022.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 11/06/2022] [Accepted: 11/07/2022] [Indexed: 12/14/2022]
Abstract
Sichuan sun vinegar (SSV) is a traditional Chinese vinegar with a unique flavor and it is fermented with bran as the main raw material. In the present study, we explored the bacterial community succession in fermented grains (Cupei) during SSV production. High-throughput sequencing results showed that bacterial community richness and diversity peaked on day 7 of fermentation. Lactobacillus and Acetobacter were the dominant bacteria throughout the fermentation process. However, Acetobacter, Cupriavidus, Sphingomonas, Pelomonas, and Lactobacillus were the most abundant genera in the late phase of fermentation on day 17. The boundaries of trilateral co-fermentation were determined through cluster analysis. Days 1-3 were considered the early fermentation stage (starch saccharification), days 5-11 were the middle fermentation stage (alcoholic fermentation), and days 13-17 represented the late fermentation stage (acetic acid fermentation). Changes in flavor compounds during Cupei fermentation were subsequently analyzed and a total of 86 volatile compounds, 9 organic acids, and 17 amino acids were detected. Although acetic acid, lactic acid, alcohols, and esters were the main metabolites, butyrate was also detected. Correlation analysis indicated that 20, 21, and 28 microorganisms were positively correlated with the abundance of amino acids, organic acids, and volatile flavor compounds, respectively. We further explored the microbial and metabolic mechanisms associated with the dominant volatile flavor compounds during SSV fermentation. Collectively, the findings of the current study provide detailed insights regarding the fermentation mechanisms of SSV, which may prove relevant for producing high-quality fermented products.
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Affiliation(s)
- Junjie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jieya Feng
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China; Forgood Distillery Industry Co. Ltd., Mianyang 621000, China
| | - Guirong Zhang
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Na Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hongwei Xu
- Sichuan Taiyuanjing Vinegar Co. Ltd., Zigong 643000, China
| | - Ying Zhang
- Sichuan Taiyuanjing Vinegar Co. Ltd., Zigong 643000, China
| | - Rong Cao
- Sichuan Taiyuanjing Vinegar Co. Ltd., Zigong 643000, China
| | - Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
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Detection of the Alcohol Fermentation Process in Vinegar Production with a Digital Micro-Mirror based NIR Spectra set-up and Chemometrics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Dong L, Zhao C, Zhang F, Ma Y, Song C, Penttinen P, Zhang S, Li Z. Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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