Zhang, Lijie <br/><br/>
Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.  [electronic resource] 

 -  Journal of the science of food and agriculture  Apr 2020 
 - 2782-2790 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.10310  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Candida--growth & development<br/>Condiments--analysis<br/>Enterococcaceae--growth & development<br/>Fermentation<br/>Food Technology--methods<br/>Odorants--analysis<br/>Soy Foods--analysis<br/>Taste