The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce
Author:
Affiliation:
1. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
2. School of Chemical Sciences The University of Auckland Private Bag 92019 Auckland New Zealand
Funder
National Natural Science Foundation of China
Higher Education Discipline Innovation Project
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15758
Reference61 articles.
1. 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen
2. Interactions among salty, sour and bitter compounds
3. The transcriptional regulatory repertoire of Corynebacterium glutamicum: Reconstruction of the network controlling pathways involved in lysine and glutamate production
4. Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce
5. Biochemical changes in soy sauce prepared with extruded and traditional raw materials
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