Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation - Concepedia

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Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

86

Citations

26

References

2016

Year

Risa Harada, Masanobu Yuzuki, K. Ito, Kazuki Shiga, Takeshi Bamba, Eiichiro Fukusaki

Journal of Bioscience and Bioengineering

Food FermentationSoy SauceFood MicrobiologyFood ProcessingMicrobiologyConstituent ProfileLactic Acid BacteriumFood SafetyHealth Sciences

References

	Year	Citations

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