FLAVOR CHEMISTRY OF FERMENTED PEANUTS

被引：6

作者：

BEUCHAT, LR

机构：

来源：

INDUSTRIAL & ENGINEERING CHEMISTRY PRODUCT RESEARCH AND DEVELOPMENT | 1982年 / 21卷 / 04期

关键词：

D O I：

10.1021/i300008a004

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：533 / 536

页数：4

共 13 条

[1]

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[7] FUNGAL FERMENTATION OF PEANUT FLOUR - EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIVE-VALUE [J].

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[8]

Schmidt R. H., 1976, Proceedings of the Florida State Horticultural Society, V89, P217

[9] PHYSICAL AND CHEMICAL-CHANGES IN FERMENTED PEANUT AND SOYBEAN PASTES CONTAINING KOJIS PREPARED USING ASPERGILLUS-ORYZAE AND RHIZOPUS-OLIGOSPORUS [J].

SHIEH, YSC ;

BEUCHAT, LR ;

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JOURNAL OF FOOD SCIENCE, 1982, 47 (02) :523-529

[10] MICROBIAL CHANGES IN FERMENTED PEANUT AND SOYBEAN PASTES CONTAINING KOJIS PREPARED USING ASPERGILLUS-ORYZAE AND RHIZOPUS-OLIGOSPORUS [J].

SHIEH, YSC ;

BEUCHAT, LR .

JOURNAL OF FOOD SCIENCE, 1982, 47 (02) :518-522

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