Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Yongchuan douchi is a well-loved condiment. However, the aroma of rapid Yongchuan douchi is inferior to that of traditional Yongchuan douchi. The objective of this study was to improve the aroma quality of rapid Yongchuan douchi and evaluate the effect of aroma enhancement from the perspective of co...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 17. Dez., Seite 10820132231219526
1. Verfasser:	Liu, Yuying (VerfasserIn)
Weitere Verfasser:	Zhou, Jian, Tan, Qian, Wang, Hongwei, Suo, Huayi
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article FP RATA Yongchuan douchi aroma enhancement halophilic aromatic yeasts