Effects of Three Microorganisms on Volatile Substances during Fermentation of Douchi
The effect of the use of Aspergillus oryzae, lactic acid bacteria (LAB) and Wickerhamomyces anomalus as starter cultures on volatile substances during the fermentation of Douchi. The results showed that the contents of total volatile compounds in the uninoculated control, A. oryzae, LAB, A. oryzae +...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2024-06-01
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| coleção: | Shipin Kexue |
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| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-013.pdf |
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