Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
解淀粉芽孢杆菌
风味
绿豆
食品科学
发酵
芽孢杆菌(形态)
化学
生物
微生物学
作者
Dirong Ren,Chenghuan Ren,Jiamin Ren,Shuwen Li,Xiang Yang,Fengjuan Li