Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii-Reference-Cited by-同舟云学术

Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii

Published:2022-09 Issue: Volume:106 Page:104056
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Qi Qi,Huang Jun,Zhou Rongqing^ORCID,Jin Yao,Wu Chongde

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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