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Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-00549-6
Abstract: This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with…
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Keywords:
buckwheat soksungjang;
profiles fagopyrum;
fermentation;
comparison volatile ... See more keywords
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Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131049
Abstract: Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and…
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Keywords:
ribes nigrum;
black currant;
compounds sensory;
comparison volatile ... See more keywords