Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce-Reference-Cited by-同舟云学术

Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce

Published:2023-06 Issue: Volume:183 Page:114903
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Zeping,Xiao Ting,Wang Jing,Fu Bin,Li Wei,Hu Yong,Liu Zhijie,Fu Caixia,Wang Chao,Li Dongsheng,Xu Ning

Publisher

Elsevier BV

Subject

Food Science

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4. Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation;Devanthi;Food Chemistry,2018

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2. Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce;Food Bioscience;2024-10

3. Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale;Food Bioscience;2024-10

4. Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu;Food Research International;2024-04

5. Co‐culture relationship between Zygosaccharomyces rouxii and Candida versatilis and its effect on the flavour of soy sauce;International Journal of Food Science & Technology;2023-11-02