{"title":"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","authors":"Xinjie Wang, Hongliang Lou, Xue Chen, Lijun Bu, Jiawei Chen, Huadong Xie","doi":"10.1080/19476337.2024.2375255","DOIUrl":null,"url":null,"abstract":"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...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of the role of jiaotou in the processing of Jinhua Dajiao steamed bread using metagenomic and metabolomic analyses\",\"authors\":\"Xinjie Wang, Hongliang Lou, Xue Chen, Lijun Bu, Jiawei Chen, Huadong Xie\",\"doi\":\"10.1080/19476337.2024.2375255\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2375255\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2375255","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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...
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.
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