The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product
Guanghui Shen, Lijun Zheng, Shanshan Li, Hejun Wu, Meiliang Li, Qingying Luo, Guozhi Yu, Anjun Chen, Zhiqing Zhang
Topics & Concepts
Bacillus amyloliquefaciensFood spoilageSoy proteinFood scienceChemistryChewinessFermentationBacteriaBiologyGeneticsFood composition and propertiesProteins in Food SystemsProbiotics and Fermented Foods