Affiliation:
1. College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
Funder
Fundamental Research Funds for the Central Universities
China Postdoctoral Science Foundation
Program for Changjiang Scholars and Innovative Research Team in University
Qingdao Post-Doctor Applied Research Project Foundation
Subject
Industrial and Manufacturing Engineering,Food Science
Reference36 articles.
1. On the safety of Asperyillus oryzae: a review;Barbesgaard;Applied Microbiology and Biotechnology,1992
2. On the experimental attainment of optimum conditions;Box;Journal of the Royal Statistical Society Series B-statistical Methodology,1951
3. Study on enzymatic hydrolysis fish sauce with salted fish and volatile odor compounds;Chao;Food Science and Technology,2010
4. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi;Cui;European Food Research and Technology,2014
5. Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics;Czerner;Journal of the Science of Food and Agriculture,2011
Cited by
31 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