Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 2 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. Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation;Food Bioscience;2024-06
2. Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics;Metabolites;2024-05-15
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