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Hui Jiang

Qingdao University of Science and Technology

Qingdao, 266042

China

  • Qingdao University of Science and Technology

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Scholarly Papers (1)

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Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment

Number of pages: 48 Posted: 01 Sep 2025
Lihao Wang, Hui Jiang, Jiqiang Wang, Wenhui Qu, Songgang Xia, Yunqi Wen and Chang Hu Xue
Qingdao University of Science and Technology, Qingdao University of Science and Technology, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
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Abstract:

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High umami, Low salt, Rapid fermentation, Fermentation regulation