Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food-Reference-Cited by-同舟云学术

Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food

Published:2022-09 Issue: Volume:107 Page:103536
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wu Jianfu,Ren Lixiao,Zhao Nuo,Wu Tao,Liu Rui,Sui Wenjie,Zhang Min

Funder

Tianjin Science and Technology Program

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

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3. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality;Bi;Food Chem.,2019

4. Chemical markers for bitterness in wheat bread;Bin;Flavour Fragrance J.,2012

5. Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat;Challacombe;J. Cereal. Sci.,2012

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