Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
Na Liu, Likang Qin, Xiafen Lu, Yuxuan Zhao, Song Miao
Topics & Concepts
Kluyveromyces marxianusFermentationLactobacillus paracaseiFood scienceChemistryFlavorLactic acidAcetic acidAromaPropanoic acidYeastLactobacillusBiochemistryBiologyBacteriaGeneticsSaccharomyces cerevisiaeGABA and Rice ResearchProbiotics and Fermented FoodsFood Quality and Safety Studies