Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
Author:
Affiliation:
1. Key Laboratory of Bio-Resource and Bio-Control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
Funder
the Department of Science and Technology of Sichuan
the Ministry of Science and Technology of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1373358
Reference43 articles.
1. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis
2. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis
3. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
4. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation
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