Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study
To establish an optimized silkworm pupae fermentation process and explore the taste characteristics of the fermented products, the effects of different bacterial species, inoculum amounts, fermentation temperatures, and fermentation times on the amino acid nitrogen content generated by fermented sil...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020086 |
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