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Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process
10个月前
已完结
A model to reducing tyrosine crystallization in Chinese fermented soybean curd by adjusting NaCl, ethanol and temperature during fermentation
11个月前
已完结
Soy sauce fermentation: Microorganisms, aroma formation, and process modification
11个月前
已完结
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
1年前
已完结
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