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Simulation of Model-Based Temperature and Humidity Control Strategies for Soy Sauce Koji Production
4小时前
已完结
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
4天前
已完结
Role of Aspergillus neutral protease II in heat-induced soy sauce sediment formation
5天前
已完结
Investigation on the effects of two soybean-wheat ratio and sterilization on the sensory attributes and bioactivity of soy sauce
11天前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
22天前
已完结
Relative contributions of matured- koji substrate and enzymes to soy sauce flavour formation across distinct Aspergillus oryzae strains
22天前
已关闭
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
1个月前
已完结
Developing flavor-enhanced soy sauce via replenishment fermentation: A comparison of raw sauce and moromi returning techniques
1个月前
已完结
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
1个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
1个月前
已完结
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