The effects of moisture on microorganisms, quality, and flavor of Liuyang douchi during the pile fermentation period
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and flavor compounds formation. Methods: In this p...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2024-07-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjxen/article/abstract/20240502 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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