Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, respectively, and co-fermented by...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/21/3521 |