Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
Wei Deng, Mengzhu Wang, Zhuowei Li, Guoyan Liu, Zheng Liu, Hansong Yu, Junmei Liu
Topics & Concepts
FlavorFood scienceFlavourChemistrySoybean oilSeasoningLactobacillusFermentationOrganic chemistryRaw materialFermentation and Sensory AnalysisProbiotics and Fermented FoodsGABA and Rice Research