Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage
Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. Lactiplantibacillus pentosus was used to coagulate soy milk as an alternative to Glucono-delta-la...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier
2025-08-01
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| Cyfres: | Food Chemistry: X |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S2590157525007758 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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