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Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

Bárbara Luciana Nacchio, Natividad Avila Hael, Roxana Medina, Marisa S. Garro

2021Journal of Food Science and Technology15 citationsDOIOpen Access PDF

Topics & Concepts

AromaFood scienceFermentationChemistryFermentation in food processingBiotechnologyBiologyBacteriaLactic acidGeneticsProbiotics and Fermented FoodsPhytoestrogen effects and researchGABA and Rice Research
Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli | Litcius