High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties-Reference-Cited by-同舟云学术

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High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties

Published:2024-04 Issue: Volume:438 Page:138045
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Hang^ORCID,Jiang Lin,Gao Liyuan,Zhang Ruyue,Zhang Yilong,Yuan Shaofeng,Xie Yunfei,Yao Weirong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Fenaroli's handbook of flavor ingredients;Burdock,2016

2. Study of the ultrasound effects on yeast lees lysis in winemaking;Cacciola;European Food Research and Technology,2013

3. Analytical techniques for wine analysis: An African perspective; a review;de Villiers;Analytica Chimica Acta,2012

4. Application of ultrasound to improve lees ageing processes in red wines;del Fresno;Food Chemistry,2018

5. Accelerated aging of grape pomace vinegar by using additives combined with physical methods;Dong;Journal of Food Process Engineering,2020

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. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review;Food Research International;2024-05

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