Screening of compound fermentation strains for reducing beany flavor of textured soybean protein

XU Wen; ZHANG Xueer; LIU Zhenyu; ZHANG Jiaqi; ZHANG Xiaoqian; JIA Dongying

doi:10.13995/j.cnki.11-1802/ts.036604

XU Wen, ZHANG Xueer, LIU Zhenyu, ZHANG Jiaqi, ZHANG Xiaoqian, JIA Dongying

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (14) : 240-245.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (14) : 240-245. DOI: 10.13995/j.cnki.11-1802/ts.036604

Screening of compound fermentation strains for reducing beany flavor of textured soybean protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(14): 240-245 https://doi.org/10.13995/j.cnki.11-1802/ts.036604

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Received	Revised
2023-06-28	2023-08-31
Issue Date
2024-08-02

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