Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae-Reference-Cited by-同舟云学术

Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae

Published:2021-10-28 Issue:1 Volume:57 Page:301-309
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Hu Wenkang¹,Liu Zeping¹,Fu Bin¹,Zhang Xiaolong¹,Qi Yonggang¹,Hu Yong¹,Wang Chao¹,Li Dongsheng¹,Xu Ning¹^ORCID

Affiliation:

1. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Hubei University of Technology Wuhan Hubei 430068 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15406

Reference22 articles.

2. The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji

3. Effect ofkojifermentation on generation of volatile compounds in soy sauce production

4. Metabolomics analysis reveals the protective effect of quercetin‐3‐O‐galactoside (Hyperoside) on liver injury in mice induced by acetaminophen

5. Fungal metabolite analysis in genomics and phenomics

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