在60天的发酵过程中,大豆粉的抗氧化剂和风味特征的变化取决于容器的变化

Ye-Won Kim1, Mina K Kim1

  • 1Department of Food Science and Human Nutrition and K-Food Research Center, Jeonbuk National University, Jeonju-si, Republic of Korea.

概括

在塑料容器中发酵的豆粉末显示出比传统的onggi容器更高的氨基和抗氧化活性. 这挑战了关于发酵大豆产品中容器质量的假设.

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