Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.
- Published in:
- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01872
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- Publication type:
- Article
Works matching DE "SOY sauce manufacturing"
Results: 3
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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 7, p. 1187, doi. 10.1002/jsfa.4294
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- Publication type:
- Article
3
Wuan Chuang: A 100-Year-Old Soy Sauce Producer Moving into the Next Century.
- Published in:
- Asian Case Research Journal, 2015, v. 19, n. 2, p. 291, doi. 10.1142/S021892751550011X
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- Publication type:
- Article