Koji maturation dynamics regulate enzymatic activity, amino acid metabolism, and aroma formation across fermentation in imo-shochu

Food Bioscience 2026

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Authors: Haoyu Zhu, Yumiko Yoshizaki, Mizuki Watanabe, 阿南悠太, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine

DOI: 10.1016/j.fbio.2026.109091

Cited by: 1

References: 24

Fields of Study & Subjects

Fermentation and Sensory Analysis Postharvest Quality and Shelf Life Management Food composition and properties

References 24