Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
Shuoshuo Zhao, Xun Xu, Zehui Li, Qifeng Wang, Ting Guo, Bin Dong, Yunping Yao, Guozhong Zhao
Topics & Concepts
Food scienceFermentationChemistryAromaFlavorFatty acidBiochemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesPolyamine Metabolism and Applications