Effect of Enhanced Fermentation with Aspergillus on the Flavor Quality of Liuyang Douchi, a Traditional Chinese Soybean Product
To investigate the effect of enhanced fermentation with different species of Aspergillus on the flavor of Douchi, the quality differences between enhanced fermentation by A. flavus 7214, A. flavus 7622 or A. oryzae and natural fermentation were compared. The results showed that enhanced fermentation...
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| Fformat: | Erthygl |
| Iaith: | English |
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China Food Publishing Company
2023-11-01
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| Cyfres: | Shipin Kexue |
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| Mynediad Ar-lein: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-033.pdf |