Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
Author:
Funder
Project 211
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference46 articles.
1. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chemistry,2021
2. Soy sauce fermentation: Microorganisms, aroma formation, and process modification;Devanthi;Food Research International,2019
3. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity;Diez-Simon;Food Research International,2021
4. Chemical and sensory characteristics of soy sauce: A review;Diez-Simon;Journal of Agricultural and Food Chemistry,2020
5. Comparative effects of hibiscus leaves and potato peel extracts on characteristics of fermented orange juice;El-Hadary;Journal of Food Quality and Hazards Control,2023
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