Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
Fermented kidney bean milk made from germinated kidney bean was prepared with six strains of lactic acid bacteria producing γ-aminobutyric acid (GABA) at high yield separately. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) coupled with od...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-021.pdf |
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