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通过混合发酵提高豆制品的质量:对大豆产品的物理化学,结构和功能性质进行比较分析

Yalin Li1, Wenwen Zhang2, Yongqi Chen3

  • 1College of Agriculture and Animal Husbandry, Qinghai University, Ningda Road 251, Xining 810016, China.

Foods (Basel, Switzerland)
|June 13, 2025
PubMed
概括

与益生菌混合发酵改善了大豆产品的质量. 益生菌豆腐显示出更好的保留水和蛋白质稳定性,提供了增强的营养和感官特性.

关键词:
混合微生物发酵混合微生物发酵物理化学特性 物理化学特性豆制品 豆制品 豆制品结构特征 结构特征质地属性 质地属性

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