Opening book details…
Can I read Catalogue record on EtoBox?
Catalogue record is a nonfiction available to read on EtoBox.
What is Catalogue record about?
Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors 1 1 Introduction 1 2 Materials and methods 2 2.1 Preparation of pickled ginger 2 2.2 Determination of pH value 2 2.3 Identification of volatile flavor components 2 2.3.1 Preparation of extracts for determination of volatile components 2 2.3.2 GC-MS analysis 2 2.4 Microbiological analysis 2 2.4.1 DNA extraction and PCR amplification 2 2.4.2 Sequencing and data analysis 2 2.5 Statistical analysis 3 3 Results 3 3.1 Changes in pH value during the fermentation process 3 3.2 GC-MS analysis of volatile composition during pickled ginger fermentation 3 3.3 Changes in microbiological diversity during fermentation 3 3.4 Association between bacterial communities and flavors 4 4 Discussion 4 5 Conclusions 7 Author statement 7 Declaration of competing interest 7 Data availability 7 Acknowledgments 7 Appendix A Supplementary data 7 References 7
Who reads Catalogue record?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Language
- EN
- Category
- nonfiction
Similar books
- Dynamics of Microbial Communities, Physicochemical Factors and Flavor in Rose Ja
- Microbial Technology Fermentation Technology Volume Ii Second Edition — Henry James Peppler; D Perlman (1979)
- Physicochemical Properties and Volatile Profile of Mung Bean Flour Fermented By
- Williams-Sonoma Cooking in Season: 100 Recipes for Eating Fresh — Brigit Binns (2017)
- Physicochemical, Nutritional, and Phytochemical Profile Changes of Fermented Cit
- Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods — Cynthia Mussinan, Chi-Tang Ho, Fereidoon Shahidi, Ellene Tratras Contis (2010)