Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes - Concepedia

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Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

DOI Full Paper Access

118

Citations

33

References

2001

Year

Catrinus van der Sluis, J. Tramper, René H. Wijffels

Trends in Food Science & Technology

Food ChemistryBiosynthesisEngineeringFood FermentationHealth SciencesSalt-tolerant YeastsBiochemical EngineeringBiotechnologyYeastFood ProcessingFood QualityFood TechnologyJapanese Soy-sauce ProcessesFlavour Formation

References

	Year	Citations

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