Physiology & biochemistry of the osmophilic yeast Saccharomyces rouxii NRRL Y-1096 in soy sauce fermentation /

مواد مشابهة

• Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
  بواسطة: Goh, Kok Ming
  منشور في: (2016)
• Characterization of Aspergillus isolated from soy sauce factories in the ASEAN region /
  بواسطة: Ten, Sew Keoh
  منشور في: (1982)
• Studies on Aspergillus oryzae with particular reference to microbiology of soy sauce fermentation /
  بواسطة: Tan, Teck-chye
  منشور في: (1978)
• Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
  بواسطة: Alam Shah, Nur Syifaa
  منشور في: (2016)
• Fungi and yeasts in the production of Chinese soy sauce aroma /
  بواسطة: Bull, Shirin Mei
  منشور في: (1987)