Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce-Reference-Cited by-同舟云学术

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Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

Published:2024-07 Issue:13 Volume:10 Page:e33147
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Shin Yee Chong,Ilham Zul,Cheng Acga,Abd Rahim Muhamad Hafiz,Hajar-Azhari Siti,Yuswan Mohd Hafis,Mohd Zaini Nurul Aqilah,Reale Anna,Di Renzo Tiziana^ORCID,Wan-Mohtar Wan Abd Al Qadr Imad

Publisher

Elsevier BV

Reference40 articles.

1. Microbial consortia and up-to-date technologies in global soy sauce production: a review;Chong;Int. Food Res. J.,2023

2. Soy, soy foods and their role in vegetarian diets;Rizzo;Nutrients,2018

3. Chemical and sensory characteristics of soy sauce: a review;Diez-Simon;J. Agric. Food Chem.,2020

4. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science;Steinhaus;J. Agric. Food Chem.,2007

5. Preservation and fermentation: past, present and future;Ross;Int. J. F. Microbiol.,2002

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

2. Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill;Foods;2024-07-25

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