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A critical review on research status and future prospects of fermented soybean products in China

Ning Huang Juanjuan Yi Yanling Shi Jiaqing Zhu Ran Yang Lingbo Qu Jike Lu Changcheng Zhao

未来食品学报（英文）2026，Vol.6Issue(1)：11-25,15.

未来食品学报（英文）2026，Vol.6Issue(1)：11-25,15.DOI:10.1016/j.jfutfo.2024.02.001

A critical review on research status and future prospects of fermented soybean products in China

Ning Huang ¹Juanjuan Yi ¹Yanling Shi ¹Jiaqing Zhu ¹Ran Yang ²Lingbo Qu ²Jike Lu ¹Changcheng Zhao¹

作者信息

1. School of Life Sciences,Zhengzhou University,Zhengzhou 450001,China||Food Laboratory of Zhongyuan,Zhengzhou University,Zhengzhou 450001,China
2. Food Laboratory of Zhongyuan,Zhengzhou University,Zhengzhou 450001,China||School of Chemistry,Zhengzhou University,Zhengzhou 450001,China
折叠

摘要

关键词

Traditional fermented soybean/Traditional fermentation processing/Bacterial community/Flavor characteristics

Key words

Traditional fermented soybean/Traditional fermentation processing/Bacterial community/Flavor characteristics

引用本文复制引用

Ning Huang,Juanjuan Yi,Yanling Shi,Jiaqing Zhu,Ran Yang,Lingbo Qu,Jike Lu,Changcheng Zhao..A critical review on research status and future prospects of fermented soybean products in China[J].未来食品学报（英文）,2026,6(1):11-25,15.

基金项目

We are grateful for the financial support of the Key Scientific Research Project of Colleges in Henan Province of China(22A550016),the Program for Science & Technology Innovation Talents in Universities of Henan Province(22HASTIT037),the National Natural Science Foundation of China(81870093 （22A550016）

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未来食品学报（英文）

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