Effect of Sugars on Microbiological Pyrazine Formation by Bacillus natto in Synthetic Liquid Medium.-Reference-Cited by-同舟云学术

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Effect of Sugars on Microbiological Pyrazine Formation by Bacillus natto in Synthetic Liquid Medium.

Published:1993 Issue:12 Volume:40 Page:841-848
ISSN:0029-0394
Container-title:NIPPON SHOKUHIN KOGYO GAKKAISHI
language:
Short-container-title:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Author:

YAMAGUCHI Noriyuki,TODA Toshiya,TERAMOTO Tadao,OKUHIRA Takenori,SUGAWARA Etsuko,ITO Tetsuo

Publisher

Japanese Society for Food Science and Technology

Subject

General Medicine

Cited by 12 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. Production of Tetramethylpyrazine from Cane Molasses by Bacillus sp. TTMP20;Molecules;2023-03-14

2. Microbial production of metabolites for food and processes;New and Future Developments in Microbial Biotechnology and Bioengineering;2020

3. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses;Food and Bioproducts Processing;2015-04

4. Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: A review;Renewable and Sustainable Energy Reviews;2013-11

5. Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food;International Journal of Food Properties;2010-08-12

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