Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria
In this study, soymilk was fermented using Bacillus coagulans (BC), Lactobacillus royale (LRL), Lactobacillus rhamnosus (LRS) and Lactiplantibacillus plantarum (LP), the physicochemical properties, volatile flavor substances and color parameter of soymilk fermented by different lactic acid bacteria...
שמור ב:
| מחבר ראשי: | |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Editorial Department of China Brewing
2025-07-01
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| סדרה: | Zhongguo niangzao |
| נושאים: | |
| גישה מקוונת: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-106.pdf |
| תגים: |
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