soy sauce
Selected indexed studies
- Soy sauce fermentation: Microorganisms, aroma formation, and process modification. (Food Res Int, 2019) [PMID:31000250]
- The role of microorganisms in soy sauce production. (Adv Appl Microbiol, 2019) [PMID:31495405]
- Soy sauce allergy. (J Eur Acad Dermatol Venereol, 2010) [PMID:19943834]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Soy sauce allergy. (2010) pubmed
- The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. (2023) pubmed
- The role of microorganisms in soy sauce production. (2019) pubmed
- Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. (2024) pubmed
- Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. (2023) pubmed
- Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. (2024) pubmed
- Soy sauce fermentation: Microorganisms, aroma formation, and process modification. (2019) pubmed
- Soy sauce and its umami taste: a link from the past to current situation. (2010) pubmed
- Chemical and Sensory Characteristics of Soy Sauce: A Review. (2020) pubmed
- Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation. (2024) pubmed