Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce
Chunning Luan, Min Zhang, Sakamon Devahastin, Yaping Liu
Topics & Concepts
FermentationFlavorFood scienceChemistryLactic acidDPPHBacteriaAntioxidantElectronic tongueBiochemistryBiologyTasteGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques