Βιβλιογραφική Τεκμηρίωση:
Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment - Red sour soup - During fermentation.Lin LJ, Zeng J, Tian QM, Ding XQ, Zhang XY, Gao XY.Food Res Int. 2022 May;155:111059.
The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation. Dekić M, Radulović N, Antonijević M, Dekić D, Ličina B.J Sci Food Agric. 2022 Apr;102(6):2437-2444.
Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS. Huang Y, Song Y, Chen F, Jiang Z, Che Z, Yang X, Chen X.Food Chem. 2021 Aug 15;353:129423.