Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi.

Author(s):Wang ZJ, Gao TY, He ZY, Zeng MM, Qin F, Chen J*

Source: LWT-Food Science and Technology Volume155, 112941

Published online: 6 December 2021

IF: 6.056

DOI: 10.1016/j.lwt.2021.112941