Affiliation:
1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
Funder
National Natural Science Foundation of China
Subject
Industrial and Manufacturing Engineering,Food Science
Reference40 articles.
1. Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’;Aquerreta;Journal of the Science of Food and Agriculture,2002
2. Lactic acid bacteria: classification and physiology;Axelsson;Food Science and Technology-New York-Marcel Dekker,2004
3. The use of biomelain in the investigation of fermentation;Beddows;Journal of the Science of Food and Agriculture,1979
4. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce;Chen;Journal of the Science of Food and Agriculture,2015
Cited by
47 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