Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties

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...

Podrobná bibliografie
Hlavní autor:	LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
Médium:	Článek
Jazyk:	English
Vydáno:	China Food Publishing Company 2023-01-01
Edice:	Shipin Kexue
Témata:	bacterial-type douchi; soybean varieties; post-fermentation temperature; amino nitrogen; free amino acids; correlation analysis
On-line přístup:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf

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