Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations
Yanan Xia, Musu Zha, Chenchen Feng, Yankai Li, Yongfu Chen, Quan Shuang
Topics & Concepts
Food scienceFermentationChemistryLactococcus lactisLactobacillus fermentumAromaFlavourTaurineButyric acidBiochemistryLactic acidLactobacillus plantarumAmino acidBacteriaBiologyGeneticsGABA and Rice ResearchBiochemical effects in animalsFood Quality and Safety Studies