Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties
LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
(1. Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; 2. Junyi Food Factory, Chongqing 402160, China)
LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan. Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties[J]. FOOD SCIENCE, 2023, 44(2): 195-203.