Optimization of liquid-state fermentation process of soybean residue by Saccharomyces cerevisiae and its flavor analysis

doi:10.11882/j.issn.0254-5071.2022.10.012

QIN Xiyu, LI Meidan, MU Jiani, LIAO Jinsu, LIU Zhenheng, HE Laping

China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 68-75.

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China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 68-75. DOI: 10.11882/j.issn.0254-5071.2022.10.012

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Optimization of liquid-state fermentation process of soybean residue by Saccharomyces cerevisiae and its flavor analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(10): 68-75 https://doi.org/10.11882/j.issn.0254-5071.2022.10.012

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