Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients-Reference-Cited by-同舟云学术

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Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients

Published:2024-06 Issue: Volume:59 Page:104198
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Asanuma Koichi,Wang Zhuolin,Miyazaki Tamako,Yuan Chunhong^ORCID,Yamashita Tetsuro^ORCID

Funder

Iwate University

Publisher

Elsevier BV

Reference53 articles.

1. Lactic acid production - producing microorganisms and substrates sources-state of art;Abedi;Heliyon,2020

2. Japanese food allergy-labeling system and comparison with the international experience; detection and thresholds;Akiyama;Food Safety,2021

3. On mohr's method for the determination of chlorides;Belcher;Analytica Chimica Acta,1957

4. Determination of nitrogen in soil by the Kjeldahl method;Bremner;The Journal of Agricultural Science,1960

5. Sensory lexicon development using trained panelists in Thailand and the U.S.A.: soy sauce;Cherdchu;Journal of Sensory Studies,2013

Cited by 1 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. Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae;Heliyon;2024-07

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