Lv4
490 积分 2021-01-24 加入
A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce
1天前
求助中
Aspergillus Species and Their Associated Mycotoxins
2天前
已完结
The genus Tetragenococcus
11天前
已完结
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation
11天前
已完结
Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
11天前
已完结
Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits
19天前
已完结
Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis
27天前
已完结
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
27天前
已完结
Soy sauce fermentation: Microorganisms, aroma formation, and process modification
27天前
已完结
Soybean fermentation: Microbial ecology and starter culture technology
27天前
已完结
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