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Updated: May 25, 2025

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
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在预发酵过程中生物氨基的发酵定律通过相关性分析揭示出来

Lijing Liu1,2, Jinyu Zhao1, Dapeng Lu1

  • 1College of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Foods (Basel, Switzerland)
|February 26, 2025
PubMed
概括

发酵豆 (sufu) 中的生物氨基酸 (BA) 在发酵过程中减少,受水含量,蛋白质含量,pH值和质感的影响. 这项研究澄清了苏夫安全的BA形成机制.

关键词:
蒙蔽sufufu的使用方法生物原氨基胺的生物原氨基胺.物理化学元件 物理化学元件在预发酵过程中.质地 质地 质地

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