Effect of salt-tolerant yeast ofCandida versatilisandZygosaccharomyces rouxiion the production of biogenic amines during soy sauce fermentation
2013 ◽
Vol 94
(8)
◽
pp. 1537-1542
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2012 ◽
Vol 12
(1)
◽
pp. 25-35
◽
2019 ◽
Vol 35
(12)
◽
Keyword(s):
Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
2001 ◽
Vol 12
(9)
◽
pp. 322-327
◽
2001 ◽
Vol 26
(4)
◽
pp. 253-258
◽
Keyword(s):