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Updated: Sep 9, 2025

Preparation of High-Quality Fermented Fish Product
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增强乳制品般的香味,减少模具成熟的大豆奶酪的香味

Wenkang Huang1, Yosephine Gumulya1, Anders Peter Wätjen2

  • 1School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland, Australia.

International journal of food microbiology
|September 2, 2025
PubMed
概括

在豆制奶酪发酵中添加子油可以增强甲基的产量,从而产生与乳制奶酪相似的可取味道. 这项研究通过优化脂质含量来改善植物性奶酪的风味.

关键词:
子子 (Penicillium roqueforti) 类植物基于大豆的奶酪任何风味去除脂肪酸甲基基挥发性化合物的分析

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