Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts

Journal of the Science of Food and Agriculture

Volumn 97, Issue 1, 2017, Pages 135-143

  Vong, Weng Chan ^a   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

fermentation; okara; soybean curd residue; volatiles; yeast

Indexed keywords

FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; SOY FOOD; SOYBEAN; WASTE; YEAST;

FERMENTATION; FLAVORING AGENTS; SOY FOODS; SOYBEANS; VOLATILE ORGANIC COMPOUNDS; WASTE PRODUCTS; YEASTS;

EID: 84963614643     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7700     Document Type: Article

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