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Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds

Miao Hu, Yaxin Gao, Weimin Meng, Pengfei Zhang, Jiao Wang, Zifan Yuan, Bei Fan, Fengzhong Wang, Shuying Li

2025Food Research International13 citationsDOI

Topics & Concepts

FlavorBacillus subtilisFood scienceChemistryFermentationBacteriaBiologyGeneticsProteins in Food SystemsFermentation and Sensory AnalysisPhytoestrogen effects and research
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds | Litcius