Formation of volatile compounds during Bacillus subtilis fermentation of soya beans

Journal of the Science of Food and Agriculture

Volumn 74, Issue 1, 1997, Pages 132-140

  Owens, J David ^a   Allagheny, Nancy ^b   Kipping, Gary ^a   Ames, Jennifer M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

acetoin; Bacillus subtilis; daddawa; fermentation; natto; pyrazines

Indexed keywords

EID: 0030974265     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8     Document Type: Article

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