Evidence map›Paper›PMID 30863707›Full record

Article3 Biotech2019

Effects of mixed cultures of

Qing Liu, Xingjiang Li, Congcong Sun, Qiaoyun Wang, Hongli Yao, Wei Yang, Zhi Zheng, Shaotong Jiang, Xuefeng Wu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in 3 Biotech, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Qing Liu1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Xingjiang Li1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Congcong Sun1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Qiaoyun Wang1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Hongli YaoDepartment of biology and food engineering, Bozhou University, Bozhou, Anhui People's Republic of China.
Wei Yang3Tianjin Agricultural University, Tianjin, People's Republic of China.
Zhi Zheng1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Shaotong Jiang1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.
Xuefeng Wu1School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, 230009 Hefei, Anhui People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

There are two steps (alcoholic fermentation and acetic acid fermentation) in the production of fruit vinegar by liquid fermentation. The yeast alcoholic fermentation step plays an important role in the quality of apple vinegar. In this work,

Indexed as

Free amino acidsMixed culturesOdor activity valueOrganic acidVolatile flavor

Identifiers

PMID30863707
PMCPMC6403275

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.