Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium...

Descripción completa

Detalles Bibliográficos
Autores principales: Pan, Long, Zhang, Cun-Jin, Bai, Zhe, Liu, Ying-Ying, Zhang, Yu, Tian, Wei-Zhi, Zhou, Yu, Zhou, Yuan-Yuan, Liao, Ai-Mei, Hou, Yin-Chen, Yu, Guang-Hai, Hui, Ming, Huang, Ji-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483827/
https://www.ncbi.nlm.nih.gov/pubmed/37693241
http://dx.doi.org/10.3389/fnut.2023.1241580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483827/
https://www.ncbi.nlm.nih.gov/pubmed/37693241
http://dx.doi.org/10.3389/fnut.2023.1241580

Ejemplares similares