Two Chinese fermented soya bean curd products were prepared using Actinomucor taiwanensis and ageing in brine solution with or without ethanol. The volatile compounds in these Sufu products were identiΓΌed and quantiΓΌed by GC and GC-MS. A total of 61 volatile compounds were identiΓΌed including 22 est
β¦ LIBER β¦
Acceleration of the rate of ethanol fermentation by addition of nitrogen in high tannin grain sorghum
β Scribed by J. Thomas Mullins; Christopher C. NeSmith
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 333 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0006-3592
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