Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented <i>sufu</i>
This study investigated the effects of enzyme-assisted low-temperature cold fermentation on <i>sufu</i>’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature group...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/735 |
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