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38 积分 2025-06-29 加入
Co‐culture relationship between Zygosaccharomyces rouxii and Candida versatilis and its effect on the flavour of soy sauce
4小时前
已完结
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?
1个月前
已完结
Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce
1个月前
已完结
Recent progress and advances in soy sauce production technologies: A review
1个月前
已完结
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi
10个月前
已完结
Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans
10个月前
已完结
Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi
11个月前
已完结
Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce
1年前
已完结
Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce
1年前
已完结
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