Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters
Author:
Funder
Natural Science Foundation of Hunan Province of China
Open Foundation of Hunan Provincial Engineering Technology Research Center for Condiment Fermentation
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
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2. Feng, Y. Z., Cai, Y., Su, G. W., Zhao, H. F., Wang, C. X., & Zhao, M. M. (2014). Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chemistry, 145, 126–134. DOI: 10.1016/j.foodchem.2013.07.072.
3. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose;Gao;Journal of Food Science and Technology,2017
4. Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu);Gao;International Journal of Food Properties,2017
5. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment;Gao;Food Science and Biotechnology,2010
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