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24 积分 2025-11-07 加入
Isolation of a deuA-deficient strain of Aspergillus oryzae and its application to soy sauce fermentation
1天前
已完结
Comparison of the purification, structural characterization, and biological activity of isoflavones from soy sauce residue and soybeans
1天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
5天前
已完结
Targeted amino acid supplementation optimizes fermentation metabolism and improves flavor quality of high-salt liquid-state Soy Sauce
8天前
已完结
Complementary volatile fingerprints and temporal sensory dynamics reveal category-associated flavor architectures in commercial soy sauces
8天前
已完结
The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in Pond
8天前
已完结
The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in Pond
14天前
已完结
Complementary volatile fingerprints and temporal sensory dynamics reveal category-associated flavor architectures in commercial soy sauces
15天前
已完结
Targeted amino acid supplementation optimizes fermentation metabolism and improves flavor quality of high-salt liquid-state Soy Sauce
19天前
已完结
Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction
22天前
已完结
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