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...
| 主要作者: | |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
China Food Publishing Company
2023-01-01
|
| 丛编: | Shipin Kexue |
| 主题: | |
| 在线阅读: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-026.pdf |