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Updated: Jan 19, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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单种和共同种植的麦在固态发酵过程中的挥发性演变:使用经典化学测量和机器学习技术的风味学方法

Stella Green1, Graham T Eyres1, Dominic Agyei2

  • 1Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.

Food chemistry
|January 17, 2026
PubMed
概括

用Rhizopus oligosporus和Lactiplantibacillus plantarum对麦进行固体发酵 (SSF) 会改变挥发性化合物. 共同培养产生了更多的酒精,酸,和,增强了麦的风味特征.

关键词:
共同文化是一种共文化.气体染色学-质谱学-质谱学牛奶植物植物菌植物植物 (Lactiplantibacillus plantarum) 是一种植物.这种植物是Rhizopus oligosporus.可持续的加工 可持续的加工

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