Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
Linbo Shi, Jicheng Wang, Guohuan Chen, Lai‐Yu Kwok, Wenyi Zhang
Topics & Concepts
StarterFood scienceFermentationChemistryStrain (injury)Sensory systemMetabolomicsBiologyChromatographyNeuroscienceAnatomyFood Quality and Safety StudiesProtein Hydrolysis and Bioactive PeptidesGABA and Rice Research