Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

• 1 May 1997
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 74  (1) , 132-140
• https://doi.org/10.1002/(sici)1097-0010(199705)74:1<132::aid-jsfa779>3.0.co;2-8

Abstract

Keywords

• BACILLUS SUBTILIS
• DADDAWA
• NATTO
• FERMENTATION
• PYRAZINES
• ACETOIN