Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021

Food Research International 2026

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Authors: Jiaying Cai, Ya Liu, Yue Xiang, Yilin Xie, Jie Tang, Chao Liu, Houqi Ning, Hongbin Lin

DOI: 10.1016/j.foodres.2026.119031

Cited by: 2

References: 39

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods GABA and Rice Research

References 39