Revealing the impact of low-temperature fermentation by Weissella cibaria MXJSHZ8-3 on soymilk quality through volatile flavor compounds and metabolite profiles

已完结 10 由我不知道啊2222 发布于 2026/6/11 21:40:19

DOI:10.1016/j.foodchem.2026.149604
作者：Yanhong Lin ,?Guandi Chen ,?Zhen Liu ,?Yilai Wan ,?Jingru Zhang ,?Hexi Yuan ,?Shiyang Yu ,?Yang Jiang ,?Ming Ning ,?Peng Yu ,?Zhongkai Zhou
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Low-temperature fermentation represents a promising approach to improving food quality, however, the lack of low-temperature-adapted strains has hindered its application in soymilk fermentat

应助信息

1天前

你我没有ta

2755cb4e659b11f19ade208810ba6e4f.pdf 已采纳

1天前

Book学术机器人

2026/6/11 21:40:19 未找到该文献，机器人已退出，请等待人工下载

2026/6/11 21:40:19 Book学术AI机器人收到请求，开始寻找文献

2026/6/11 21:40:19 已向机器人发送请求

1天前

我不知道啊2222 发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库A tunable nanocomposite hydrogel based on carboxymethyl chitosan/chitooligosaccharide for on-demand tissue-targeted drug delivery in psoriasis treatment