Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties
In order to improve the quality stability of bacterial-type douchi during industrial production, four different varieties of soybean (LS, DBL, DBS and BS) were used to make bacterial-type douchi, and the modified Gompertz equation was used to fit the changes in the amino nitrogen content of bacteria...
Main Author: | LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan |
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Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2023-01-01
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Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf |
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