[1] 李幼筠. “郫县豆瓣”剖析[J].中国酿造,2008, 27(11):83-86.
[2] 余浪,阚建全.传统豆瓣的研究进展[J].中国调味品,2008,33(5):26-31.
[3] 杜敬秋,刘浏.607亿元郫县豆瓣跻身中国品牌价值榜[EB/OL].[2015-12-14]http://blog.sina.com.cn/s/blog-546953690102xoa1.html.
[4] 石磊,李诚.HACCP在郫县豆瓣生产中的应用[J].中国调味品,2007 (6):25-27.
[5] 高岭.郫县豆瓣的生产工艺改进[J].中国调味品,2006 (5):34-39.
[6] 黄明泉,韩书斌,孙宝国,等.固相微萃取/气质联机分析郫县豆瓣酱挥发性香成分的研究[J].食品与发酵工业, 2009, 35(4):147-152.
[7] 黄明泉,韩书斌,孙宝国,等.同时蒸馏萃取/气质联机分析郫县豆瓣酱风味成分的研究[J].食品工业科技,2009(4):136-139.
[8] 刘平,翟刚,陈功,等.郫县豆瓣特征香气物质的研究鉴定[J].中国酿造,2015, 34(1):27-32.
[9] 黄著, 彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009, 34(3):106-111.
[10] 冯军,陈海涛,黄明泉,等.不同品牌郫县豆瓣酱挥发性成分的比较研究[J].食品科学技术学报,2010, 28(3):17-22.
[11] 贾洪锋, 何江红, 袁新宇, 等. 电子鼻在不同豆瓣产品识别中的应用[J]. 食品科学, 2011, 32(12): 178-182.
[12] 赵红宇,徐炜桢,杨国华,等.基于高通量测序的郫县豆瓣后发酵期细菌多样性研究[J].食品科学,2017,38(10): 117-122.
[13] 蒋海强,聂磊,周洪雷,等.基于偏最小二乘回归分析的钩藤总碱和莱菔子总碱组分配伍优化研究[J].中草药, 2013, 44(18): 2 531-2 536.
[14] STEINHAUS M, SINUCO D, POLSTER J, et al.Characterization of the aroma-active compounds in Pink Guava (Psidium guajava, L.) by application of the aroma extract dilution analysis[J].Journal of Agricultural & Food Chemistry,2008,56(11):4 120-4 127.
[15] SHASHIREKHA M N,BASKARAN R,RAO L J,et al.Influence of processing conditions on flavor compounds of custard apple (Annona squamosa, L.)[J].LWT-Food Science and Technology,2008,41(2):236-243.
[16] FORS S.Sensory properties of volatile maillard reaction products and related compounds [J].Computer Methods in Applied Mechanics & Engineering,1983,74(3):307-326.
[17] 章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报, 2004, 27(4):96-100.
[18] FERNÁNDEZ-GARCÍA E,CARBONELL M,GAYA P,et al.Evolution of the volatile components of ewes raw milk Zamorano cheese.Seasonal variation [J]. International Dairy Journal,2004,14(8):701-711.
[19] RAGHAVENDRA T,SAYANIA D,MADAMWAR D.Synthesis of the ‘green apple ester’ ethyl valerate in organic solvents by Candida rugosa, lipase immobilized in MBGs in organic solvents:Effects of immobilization and reaction parameters [J].Journal of Molecular Catalysis B Enzymatic,2010,63(1-2):31-38.
[20] MCL N,LUBACHEVSKY G,RANKIN S A.A study of the volatile composition of Minas cheese[J].Lebensmittel-Wissenschaft und-Technologie,2005,38(5):555-563.
[21] 胡见曙.食品风味化学中的美拉德反应[J].食品与生物技术学报,1989(2):85-90.
[22] GUBRYRANGIN C,HAI B,QUINCE C,et al.Niche specialization of terrestrial archaeal ammonia oxidizers [J].Proceedings of the National Academy of Sciences,2011,108(52):21 206-21 211.
[23] PANG A,POEHLEIN A,OFFRE P,et al.The genome of the ammonia-oxidizing Candidatus Nitrososphaera gargensis: insights into metabolic versatility and environmental adaptations [J].Environmental Microbiology,2012,14(12):3 122-3 145.
[24] 黄永光,杨国华,张肖克,等.产酱香风味芽孢杆菌类菌株发酵代谢产物及其酶分析研究[J].酿酒科技,2013(1):41-45.
[25] 杨帆,林琳,王和玉,等.茅台大曲中3株芽孢杆菌代谢产物的比对分析[J].酿酒科技,2011(8):42-43.
[26] PRIPDEEVECH P,MOONGGOOT S,POPLUECHAI S,et al.Analysis of volatile constituents of fermented tea with Bacillus subtilis by SPME-GC-MS [J]. Chiang Mai Journal of Science, 2014, 41(2): 395-402.
[27] CHOI S, JUNG J, JEON C O, et al.Comparative genomic and transcriptomic analyses of NaCl-tolerant Staphylococcus sp.OJ82 isolated from fermented seafood[J].Applied Microbiology and Biotechnology,2014, 98(2):807-822.
[28] DELGADO S, RACHID C T C C, FERNÁNDEZ E, et al. Diversity of Thermophilic bacteria in raw, pasteurized and selectively-cultured milk,as assessed by culturing, PCR-DGGE and pyrosequencing [J].Food Microbiology,2013,36(1):103-111.
[29] 秦艳婷,于洁,刘文俊,等.分离于自然发酵乳中高产双乙酰嗜热链球菌的筛选[J].食品与发酵工业,2014,40(3):87-91.
[30] LI Z, DONG L, HUANG Q, et al. Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste [J]. Journal of Applied Microbiology, 2016, 120(6): 1 585.
[31] 黄湛. 郫县豆瓣特征香气的鉴定及其形成规律研究[D].成都:西华大学,2016.
[32] 孙宝国,李贺贺,胡萧梅,等.健康白酒的发展趋势[J].中国食品学报, 2016,16(8):1-6.
