Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols-Reference-Cited by-同舟云学术

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Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols

Published:1999-09 Issue:5 Volume:64 Page:918-920
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Chiou R.Y.-Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15940.x/fullpdf

Reference14 articles.

1. Microbiology and Biochemistry of Miso (Soy Paste) Fermentation

2. Increased thermal stability of proteins in the presence of sugars and polyols

3. Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds

Cited by 13 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. Soy sauce fermentation: Microorganisms, aroma formation, and process modification;Food Research International;2019-06

2. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation;Analytical Letters;2019-02-08

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

4. Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation;Food Microbiology;2015-10

5. Effect of low frequency (20–35 kHz) airborne ultrasonication on microbiological and physicochemical properties of soybean Koji;Food Science and Biotechnology;2015-06

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