Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee

Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee

This experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation, and further compared the differences of main components between millet sour congee and millet congee. The results showed that the content of polyphenols in millet sour...

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Bibliographic Details
Main Authors: GUO Pu, WANG Xiao-wen, ZHANG Hong-li, KANG Miao
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2022-03-01
Series:Liang you shipin ke-ji
Subjects:
sour congee
fermentation
polyphenols
ryptophan
dietary fiber
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220225?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220225?st=article_issue

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