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
