Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains.
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DOI: 10.1111/1750-3841.15100
Abstract: The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography-mass spectrometry and relative odor… read more here.
Keywords: mucor strains; aroma; different mucor; oil furu ... See more keywords