Improvement of tomato sour soup fermentation by <i>Lacticaseibacillus casei</i> <scp>H1</scp> addition-Reference-Cited by-同舟云学术

Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition

Published:2022-07-10 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zheng Shasha¹^ORCID,Wu Wenyan¹,Zhang Yulong¹,Hu Ping¹,Li Juan¹,Jiang Jingzhu¹

Affiliation:

1. College of Brewing and Food Engineering Guizhou University Guiyang China

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16806

Reference59 articles.

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4. Enzymatic hydrolysis of soybean protein using lactic acid bacteria

5. Study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation;Akpinarbayizit A.;Polish Journal of Food and Nutrition Sciences,2007

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1. Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis;Food Chemistry: X;2024-03

2. Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods;LWT;2023-08