Evaluation of sufu fermented using mucor racemosus m2: biochemical, textural, structural and microbiological properties

HIGHLIGHTS

• who: Yuan Xie et al. from the State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China have published the article: Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties, in the Journal: Foods 2023, 1706 of /2023/
• what: In this study, Mucor racemosus M2, a strain isolated from the natural fermentation, was used as the fermentation strain, and the sufu was analyzed and natural fermentation, was used as the fermentation strain, and the sufu was analyzed and compared with the naturally fermented sufu. The main reason for . . .
  

   

  

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