Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

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Bibliographic Details
Published inFood chemistry Vol. 432; p. 137245
Main Authors Zhang, Wei, Xiao, Zhangchi, Gu, Zimeng, Deng, Xiang, Liu, Jun, Luo, Xiaoming, Song, Chunxiang, Jiang, Xuewei
Format Journal Article
LanguageEnglish
Published 30.01.2024
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Bibliography:ObjectType-Article-1
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content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137245