Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation

In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results sh...

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Detalles Bibliográficos
Autores principales: Zhong, Zhihong, Wang, Zhiyun, Zhang, Yi, Zheng, Baodong, Zeng, Hongliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177934/
https://www.ncbi.nlm.nih.gov/pubmed/37174352
http://dx.doi.org/10.3390/foods12091815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177934/
https://www.ncbi.nlm.nih.gov/pubmed/37174352
http://dx.doi.org/10.3390/foods12091815

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