No. 24 South Section1, Yihuan Road,
Chengdu, 610064
China
Sichuan University
starch, Cold Plasma, Crystalline types, Microstructure, physicochemical properties
Low salinity, Fermented chili paste, Microbial communities, Volatile flavor components
β-galactosidases, secretory, Transglycosylation, galacto-oligosaccharides, lactulose
Empty-cup-aroma-persistence, Aged-Baijiu, Lactic acid, intermolecular interaction, Partition coefficient, E-nose, Chemo-sensation
post-transcriptional regulatory components, mRNA abundance, protein expression, orthogonality, predictability
post-transcriptional regulatory components, mRNA abundance, protein expression, predictability, orthogonality
Low-salt paocai, Storage quality, Post acidification, lactic acid bacteria, Weissella cibaria
Lactose-derived oligosaccharides, β-galactosidase, transglycosylation, galacto-oligosaccharides, lactulose
Sauce-flavor Baijiu, 1-Propanol, Ethyl esters, Flavor, Perceptual interaction
Strong-aroma Baijiu, Off-odor, Burnt-bitter-aroma, Content ratio, Recombination and omission experiments, multivariate statistical analysis
Desulfovibrio desulfuricans, high methionine diet, gut-liver axis, Intestinal barrier, sulfur metabolism.
Pit mud microbiota, Carbon source, Chain elongation, Caproate
