Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi
In order to investigate the effect of inoculated fermentation with different Aspergillus strains on the umami taste of Liuyang Douchi, the differences in the umami taste and protein degradation of Liuyang Douchi fermented naturally (NF) or by four dominant Aspergillus flavus strains isolated from Do...
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| Format: | Artigo |
| Jezik: | Inglês |
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China Food Publishing Company
2024-02-01
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| Serija: | Shipin Kexue |
| Teme: | |
| Online dostop: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-014.pdf |
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