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Updated: Jul 9, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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在传统豆糊的成熟后发酵过程中,微生物群落和风味化合物之间的相关性分析

Quanye Wu1, Zhaona Xu1,2, Shirong Feng3

  • 1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Foods (Basel, Switzerland)
|April 27, 2024
PubMed
概括

成熟后的发酵通过增加有机酸和自由氨基酸,显著增强了豆的味道. 微生物群落,包括特定的细菌和真菌,是改善味道和气味的关键驱动因素.

关键词:
豆糊是一种豆糊.相关性分析的相关性分析.微生物社区的微生物社区.挥发性风味化合物 挥发性风味化合物

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