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Updated: Sep 9, 2025

Preparation of High-Quality Fermented Fish Product
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芝生粉ベースの大豆ソースの形成と味の特徴の分析

Yi Chu1, Tian-Liang Zhang2, Qian Yang1

  • 1School of Public Health, Shandong Second Medical University, Weifang, China.

Journal of the science of food and agriculture
|September 2, 2025
PubMed
まとめ

この研究は,タンパク質に富んだ副産物である芝生粉から高品質の大豆ソースを生産するための新しい方法を紹介しています. イノベーションの二重菌株発酵プロセスは,味の複雑さを高め,最高品質の基準を満たし,芝生粉を解き放つ

キーワード:
2,3,5-トリメチルピラジン電子の舌ガス染色体 質量スペクトロメトリー直角部分最小平方差分分析セサミ粉大豆ソース

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