ArticleCurrent research in food science2025
Application of indigenous
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS.Food chemistry: X · 2026Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
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Authors and funding
12 authors.
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Abstract
Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays a pivotal role in defining its sensory profile. Insufficient concentrations in fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective in improving Baijiu quality by reshaping microbial community and modulating flavor metabolism within fermentation ecosystems. This study investigated the effects of
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Registered trials
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