Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi
ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang
(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan 512005, China; 3. School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China; 4. Hunan Tantanxiang Food Technology Co. Ltd., Changsha 410128, China)
ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang. Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi[J]. FOOD SCIENCE, 2024, 45(4): 116-124.