Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
Yue Yang, Chengtuo Niu, Wanxiang Shan, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Qi Li
Topics & Concepts
FermentationFlavorFood scienceChemistrySalt (chemistry)OsmoprotectantBacteriaAmino acidBiochemistryBiologyOrganic chemistryProlineGeneticsFood composition and propertiesProbiotics and Fermented FoodsFermentation and Sensory Analysis