Effects of different fermentation methods on the quality of sour cowpea
Fresh cowpeas (Vigna unguiculata (Linn.) Walp.) were fermented by three ways: spontaneous fermentation (CK group), inoculation of commercial strains (CS group), inoculation of self-screening direct vat set starter (DVS group). The total acidity, pH of the broth total during fermentation and salinity...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-02-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-211.pdf |
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