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Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
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Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus

Zhihong Zhong1,2, Zhiyun Wang1,2, Yi Zhang1,2,3

  • 1Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.

Foods (Basel, Switzerland)
|May 13, 2023
PubMed

Keywords:
Aspergillus nigerAspergillus oryzaefermentationkelp pastequality characteristicssensory characteristics

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