Abstract
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Publication Date
6-28-2020
First Page
193
Last Page
197
DOI
10.13652/j.issn.1003-5788.2020.06.035
Recommended Citation
Kai-rong, HOU; Yan-feng, TUO; and Guang-qing, MU
(2020)
"Optimization on process of fermented soymilk by Lactobacillus casei 16,"
Food and Machinery: Vol. 36:
Iss.
6, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.06.035
Available at:
https://www.ifoodmm.cn/journal/vol36/iss6/35
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