Effect ofkojifermentation on generation of volatile compounds in soy sauce production-Reference-Cited by-同舟云学术

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

Published:2012-12-03 Issue:3 Volume:48 Page:609-619
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Feng Yunzi¹,Cui Chun¹,Zhao Haifeng¹,Gao Xianli²,Zhao Mouming¹,Sun Weizheng¹

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou; 510640; China

2. School of Biotechnology; Jiangnan University; Wuxi; 214122; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference26 articles.

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3. The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji;Bull;Food Chemistry,1985

4. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.);Cho;Journal of Agricultural and Food Chemistry,2006

5. Biochemical changes in soy sauce prepared with extruded and traditional raw materials;Chou;Food Research International,1998

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