Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage.

Ling, Hongzhi; Shi, Huiling; Chen, Xiaochun; Cheng, Keke

Ling, Hongzhi; Shi, Huiling; Chen, Xiaochun; Cheng, Keke.

Afiliação

Ling H; Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China.
Shi H; Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China.
Chen X; Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; Dongguan Institute of Technology Innovation, Dongguan 523000, China.
Cheng K; Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address: chengkeke@dgut.edu.cn.

Food Chem ; 374: 131686, 2022 Apr 16.

Article em En | MEDLINE | ID: mdl-34906801

Assuntos

Glycine max; Compostos Orgânicos Voláteis; China; Fermentação; Cromatografia Gasosa-Espectrometria de Massas; Paladar; Compostos Orgânicos Voláteis/análise

Palavras-chave

Flavour Components; GC-IMS; Microbial community; Soybean paste

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Compostos Orgânicos Voláteis Tipo de estudo: Diagnostic_studies / Prognostic_studies País/Região como assunto: Asia Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google