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...

Mô tả đầy đủ

Chi tiết về thư mục
Tác giả chính:	LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	China Food Publishing Company 2023-01-01
Loạt:	Shipin Kexue
Những chủ đề:	bacterial-type douchi; soybean varieties; post-fermentation temperature; amino nitrogen; free amino acids; correlation analysis
Truy cập trực tuyến:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf

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