Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae-Reference-Cited by-同舟云学术

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Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

Published:2019-09 Issue: Volume:292 Page:81-89
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Chengfang,Meng Meng,Jiang Yuyang,Hou Lihua

Funder

Tianjin science and technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Optimization of cellulase production by Aspergillus nidulans: Application in the bio softening of cotton fibers;Anuradha;World Journal of Microbiology & Biotechnology,2010

2. Insertional mutagenesis in yeasts using T-DNA from Agrobacterium tumefaciens;Bundock;Yeast,2002

3. Induced expression of the alcohol acetyltransferase gene ATF1 in industrial yeast Saccharomyces praetorians TUM 34/70;Fischer;Yeast,2018

4. Homofuronol: A powerful tool to prepare and improve sophisticated high-quality flavors.Perfumer;Huber;Flavorist,1992

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