Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum-Reference-Cited by-同舟云学术

Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum

Published:2023-08 Issue: Volume:186 Page:115257
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Luo Yi-Yong^ORCID,Guo Ying,Hu Xin-Yan,Liu Wei-Hong,Liu Bi-Qin,Yang Juan,Tu Zong-Cai,Huang Yun-Hong

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Dynamic changes in microbial communities and physicochemical characteristics during fermentation of non-post fermented shuidouchi;Chen;Frontiers in Nutrition,2022

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5. Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging;Diaz-Maroto;Journal of Agricultural and Food Chemistry,2005

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