Microbiology and Biochemistry of Soy Sauce Fermentation-Reference-Cited by-同舟云学术

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Microbiology and Biochemistry of Soy Sauce Fermentation

Published:1974 Issue: Volume: Page:157-194
ISSN:0065-2164
Container-title:Advances in Applied Microbiology
language:
Short-container-title:

Author:

Yong F.M.,Wood B.J.B.

Publisher

Elsevier

Reference259 articles.

1. Purification and Crystallization of Taka-amylase

Cited by 76 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

1. Soybean fermentation: Microbial ecology and starter culture technology;Critical Reviews in Food Science and Nutrition;2023-03-14

2. Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment;Advances in Microbiology;2023

3. Gut digestive enzymes and bacterial and fungal diversity of Apis mellifera adansonii (Hymenoptera: Apidae) from three ecological zones of Nigeria;Egyptian Journal of Basic and Applied Sciences;2021-01-01

4. Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation;LWT;2020-11

5. Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce;Proceedings of Engineering and Technology Innovation;2020-04-27

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