Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce

Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and f...

Descripción completa

Detalles Bibliográficos
Autores principales: Bahuguna, Ashutosh, Jo, Il Guk, Lee, Jong Suk, Kim, Myunghee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694003/
https://www.ncbi.nlm.nih.gov/pubmed/33126674
http://dx.doi.org/10.3390/foods9111562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694003/
https://www.ncbi.nlm.nih.gov/pubmed/33126674
http://dx.doi.org/10.3390/foods9111562

Ejemplares similares