DOUCHI

作品数：4被引量：22H指数：2
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相关机构：中国农业大学更多>>
相关期刊：《Food Science and Human Wellness》《Journal of Northeast Agricultural University(English Edition)》《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》《China Today》更多>>
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Old Traditions of Making Huangyao Douchi
《China Today》2024年第6期80-80,共1页
THE ancient town of Huangyao located in Zhaoping County,Hezhou City,south China’s Guangxi Zhuang Autonomous Region,is renown for its time-honored Douchi processing techniques.Douchi is a kind of popular Chinese food ...
关键词：Dou DYNASTY SEASON 
Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds被引量：4
《Food Science and Human Wellness》2024年第1期434-443,共10页Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan 
supported by Special key project of technological innovation and application development in Yongchuan District,Chongqing(2021yc-cxfz20002);the special funds of central government for guiding local science and technology development;the funds for the platform projects of professional technology innovation(CSTC2018ZYCXPT0006).
To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fer...
关键词：DOUCHI Starting strains Non-volatile compounds Volatile compounds Sensory evaluation 
UPLC-QTOF-MS Analysis on Isoflavones in Douchi被引量：1
《Journal of Northeast Agricultural University(English Edition)》2020年第2期67-72,共6页Wang Hui Liu Qing-ju Han Ping 
Supported by the Youth Fund Project from Beijing Academy of Agricultural and Forestry Sciences(QNJJ202001)。
Douchi is a kind of traditional Chinese fermented soybean food.Ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS)was applied to separate and identify 12 kinds of iso...
关键词：DOUCHI fermented soybean food ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS) ISOFLAVONE identification 
Natural populations of lactic acid bacteria in douchi from Yunnan Province,China被引量：17
《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2012年第4期298-306,共9页Chen-jian LIU Fu-ming GONG Xiao-ran LI Hai-yan LI Zhong-hua ZHANG Yue FENG Hiroko NAGANO 
Project supported by the State Key Laboratory of Food Science and Technology of Jiangnan University (No.SKLF-KF-200805);the Yunnan Provincial Science and Technology Department (No.KKSA200926038),China
This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,China.The predominant LAB present were isolated ...
关键词：Fermented food DOUCHI Lactic acid bacteria Culture-dependent methods 16S rDNA 
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