Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation-Reference-Cited by-同舟云学术

Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation

Published:2007-01 Issue:2 Volume:113 Page:133-141
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Mei Feng Xin,Ostenfeld Larsen Thomas,Schnürer Johan

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference46 articles.

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3. The microflora of soak water during tempeh production from various beans;Ashenafi;Journal of Applied Bacteriology,1991

4. Berg, S., Olsson, J., Swanberg, M., Schnürer, J., Eriksson, A., 2001. Method for the production of fermented cereal food products and products thereof. International patent application number: PCT/SE02/00357.

5. NMR lipid profile of Agaricus bisporus;Bonzom;Phytochemistry,1999

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