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Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.
Tan, Guiliang; Wang, Yi; Hu, Min; Li, Xueyan; Li, Xiangli; Pan, Ziqiang; Li, Mei; Li, Lin; Zheng, Ziyi.
Afiliación
  • Tan G; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Wang Y; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Hu M; School of Environmental and Safety Engineering, Changzhou University, Changzhou, China.
  • Li X; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Li X; School of Health Industry, Zhongshan Torch Polytechnic, Zhongshan, China.
  • Pan Z; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Li M; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Li L; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
  • Zheng Z; School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
Front Microbiol ; 13: 976206, 2022.
Article en En | MEDLINE | ID: mdl-36003925
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2022 Tipo del documento: Article País de afiliación: China