Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
Chunzhi Xie, Likang Qin, Na Liu, Anyan Wen, Haiying Zeng, Song Miao
Topics & Concepts
ChemistryLactococcus lactisFlavorTransaminationFood scienceRipeningCheese ripeningFermentationBiochemistryAmino acidBacteriaLactic acidBiologyGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesProbiotics and Fermented Foods