Funder
National Key Research and Development Program of China
Provincial Science and Technology Support Program of Sichuan
National Research Center of Solid-state Brewing
Publisher
Springer Science and Business Media LLC
Reference34 articles.
1. CIE (2004) Technical Report (Colorimetry). International Commission on Illumination. 3rd edn. Commission internationale de l’éclairage, Vienna, Austria. http://nie.mogi.bme.hu/cie_arch/kee/div1/tc148.pdf
2. Cui RY, Zheng J, Wu CD, Zhou RQ (2014) Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi. Eur Food Res Technol 239:321–331
3. Devanthi PVP, Linforth R, Onyeaka H, Gkatzionis K (2017) Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chem 240:1–8
4. Dool HVD, Kratz PD (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr 11:463–471
5. Fan W, Shen H, Xu Y (2011) Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. J Sci Food Agric 91:1187–1198
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献