Effect of aroma-producing yeast fermentation on the flavor profiles of different plant proteins and optimization of fermentation conditions for soy protein

doi:10.11882/j.issn.0254-5071.2026.03.033

WANG Jiayi, PAN Xiaoqian, WANG Zhengrong, ZHANG Shunliang, ZHAO Bing, FU Xiaohang, LI Su

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 244-252.

PDF(4175 KB)

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 244-252. DOI: 10.11882/j.issn.0254-5071.2026.03.033

Effect of aroma-producing yeast fermentation on the flavor profiles of different plant proteins and optimization of fermentation conditions for soy protein

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 244-252 https://doi.org/10.11882/j.issn.0254-5071.2026.03.033

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(4175 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2025-05-28	2025-08-21	2026-03-25
Issue Date
2026-05-08

Please choose a citation manager

Content to export