Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
Xinyun Zhou, Ting Guo, Yulin Lu, Hadiatullah Hadiatullah, Pei Li, Kaili Ding, Guozhong Zhao
Topics & Concepts
AromaFermentationFood scienceFlavorChemistryYeastAmino acidLactobacillusBacteriaBiochemistryBiologyGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsFood Quality and Safety Studies