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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, a...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573031/ https://www.ncbi.nlm.nih.gov/pubmed/36234719 http://dx.doi.org/10.3390/molecules27196182 |