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Updated: Jan 18, 2026

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
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通过与Bacillus subtilis-发酵Adlay结合,对杜奇巴进行协同调味和功能增强

Lian Peng1, Yongjun Wu2, Anyan Wen1

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

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

在传统的杜奇巴 (DCB) 调味品中,Bacillus subtilis发酵adlay (BFA) 的添加显著降低了苦味. 这种创新的混合物还增强了营养和生物活性特性,提高了发酵调味料的整体质量.

关键词:
电子舌头 (E-tongue) 是一种语言.热量方法 热量方法有效成分活性成分的活性成分.复合调味品 复合调味品是一种复合的调味品.味道物质是调味品中的一种成分.

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