Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-06-28 DOI:10.1080/87559129.2024.2369697

Lei Cai, Jian Chen, Junjie Gao, Hongling Fu, Wendan Jing, Weichang Dai, Sainan Wang, Zhaohui Wang, Bo Lyu, Hansong Yu

引用次数: 0

Abstract

The core reason for the nutritional richness and special flavour composition of traditional Chinese fermented soybean products lies in the diversity of microbial structures and their metabolites, w...

查看原文本刊更多论文

中国传统发酵豆制品中的微生物概述：起源、功能和风味特征

中国传统发酵豆制品营养丰富、风味独特，其核心原因在于微生物结构及其代谢产物的多样性，这些微生物结构及其代谢产物是发酵豆制品的重要营养成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists