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...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي: LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
التنسيق: مقال
اللغة:English
منشور في: China Food Publishing Company 2023-01-01
سلاسل:Shipin Kexue
الموضوعات:
bacterial-type douchi; soybean varieties; post-fermentation temperature; amino nitrogen; free amino acids; correlation analysis
الوصول للمادة أونلاين:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf

الانترنت

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf

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