Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture

Gray sufu is a traditional fermented bean product with strong flavor in China, but traditional fermentation methods often lead to its off-flavor. This study was performed to investigate the flavor quality characteristics of gray sufu fermented using L. mesenteroides F24. Results showed 220 volatile...

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Detalles Bibliográficos
Autores principales: Tian, Meng, Lin, Ke, Yang, Liu, Jiang, Bin, Zhang, Biying, Zhu, Xianming, Ren, Dayong, Yu, Hansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10520528/
https://www.ncbi.nlm.nih.gov/pubmed/37767060
http://dx.doi.org/10.1016/j.fochx.2023.100881

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10520528/
https://www.ncbi.nlm.nih.gov/pubmed/37767060
http://dx.doi.org/10.1016/j.fochx.2023.100881

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