Работы, цитирующие эту работу

Работ: 2

Работа: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

1. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress

   Guiqiang He, Jingcheng Deng, Chongde Wu +1

   СтатьяProbiotics and Fermented FoodsRSC Advances2017Цитирований: 0

   ABIABI:AkademIndex/openalex/2017.article.000130

2. Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

   Hao Guo, Jun Huang, Rongqing Zhou +2

   СтатьяEnzyme Catalysis and ImmobilizationRSC Advances2019Цитирований: 0

   ABIABI:AkademIndex/openalex/2019.article.000248