Effect of different raw materials addition on enhancing the sauce flavor of Fuqu
In order to investigate the effect of different raw material addition on the enhancement of sauce flavor of Fuqu. In this study, the volatile flavor substances in pure culture of Bacillus licheniformis bran Fuqu cultured at different temperature with different addition (5%, 10%, 15%) of raw material...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-41.pdf |
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