Effect of static-state fermentation on volatile composition in rapeseed meal.
Yining HaoZhigao WangYucheng ZouRong HeXingrong JuJian YuanPublished in: Journal of the science of food and agriculture (2020)
The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry.