Fermentation of Soy Sauce with Immobilized Whole Cells-Reference-Cited by-同舟云学术

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Fermentation of Soy Sauce with Immobilized Whole Cells

Published:1985-09 Issue:5 Volume:50 Page:1289-1292
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OSAKI K.,OKAMOTO Y.,AKAO T.,NAGATA S.,TAKAMATSU H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10463.x/fullpdf

Reference9 articles.

1. Use of the porous teflon tubing method to measure gaseous or valatile substances dissolved in fermentation liquids

2. F. Noda, T. Sakasai, K. Osaki, and T. Akao, 1982 . Quick brewing of soy sauce. Japanese Patent 1, 120,398, Oct. 28.

3. F. Noda, T. Sakasai, K. Osaki, and T. Akao, 1983 . Continuous quick brewing of soy sauce. Japanese Patent 1,159,337, July 25.

4. H. Takamatsu, T. Iwaasa, and T. Yokotsuka, 1982 . Production manner of liquid seasonings. Japanese Patent 1,120,428, Oct. 28.

Cited by 38 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

1. The role of microorganisms in soy sauce production;Advances in Applied Microbiology;2019

2. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce;Analytical Letters;2018-06-25

3. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce;LWT;2016-12

4. Bioflavouring of Foods and Beverages;Applications of Cell Immobilisation Biotechnology;2005

5. Soy Sauce;Handbook of Food and Beverage Fermentation Technology;2004-03-19

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