Concepedia

Rebecca Yinglan Zhou

RY

Statistics

Publications

2

Citations

42

H-Index

2

Active since

2022

Affiliations

Suzhou Research Institute(Current)

National University of Singapore

Rebecca Yinglan Zhou is an author at Suzhou Research Institute specializing in fermentation science, microbiology, and soy sauce fermentation.

ORCID

Publications per year

2022–2022

2

Publications

2

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

Rebecca Yinglan Zhou, Xin Huang, Zhihao Liu et al. · Current Research in Food Science · 2022 · 23 citations · Full text

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Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures

Rebecca Yinglan Zhou, Jian‐Yong Chua, Shao‐Quan Liu · Food Research International · 2022 · 19 citations

, , +17

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