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Updated: Jun 2, 2025

Preparation of High-Quality Fermented Fish Product
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Published on: August 23, 2019

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在盐介导的自然发酵麻豆中形成挥发性化合物

Alberta N A Aryee1, Christabel Tachie1, Aleksei Kaleda2

  • 1Delaware State University, College Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, 1200 N DuPont, Highway Dover, DE 19901, United States of America.

Food chemistry: X
|January 15, 2025
PubMed
概括

在麻豆发酵过程中添加盐可以控制酸度并改变挥发性化合物. 盐的度会影响微生物活动和味道,15%的盐提供了一个成本效益较高的替代品,而20%的盐则提供了理想的结果.

关键词:
酸性 酸性 酸性卡萨瓦:卡萨瓦是一种天然植物.发酵 发酵 是一个过程.主要组件分析的主要组件分析.盐 盐 盐 盐 盐 盐 盐挥发性化合物 挥发性化合物

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