Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta

International Biodeterioration and Biodegradation

Volumn 109, Issue , 2016, Pages 113-118

  Li, Shuhong ^a   Chen, Ye ^a   Li, Kejuan ^b   Lei, Zhongfang ^b   Zhang, Zhenya ^b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Fermentation; Free amino acids; Physicochemical property; Soybean curd residue

Indexed keywords

AMINO ACIDS; DIFFERENTIAL THERMAL ANALYSIS; FERMENTATION; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY; STABILITY; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS;

CHEMICAL CHARACTERISTIC; DIFFERENTIAL THERMAL ANALYSES (DTA); FERMENTATION SUBSTRATES; FOURIER TRANSFORM INFRARED; FREE AMINO ACIDS; PHYSICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; SOYBEAN CURD RESIDUE;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

AMINO ACID; CHEMICAL ANALYSIS; CROP RESIDUE; EXPERIMENTAL STUDY; FERMENTATION; FUNGUS; PHYSICOCHEMICAL PROPERTY; RECYCLING; SOYBEAN; SUBSTRATE;

GLYCINE MAX; MORCHELLA ESCULENTA;

EID: 84956637575     PISSN: 09648305     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ibiod.2016.01.020     Document Type: Article

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