Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
Chenchen Cao, Xueying Song, Yihan Mu, Weizheng Sun, Guowan Su
Topics & Concepts
FlavorFood scienceHydrolysateChemistryBiochemistryHydrolysisProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques