Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming.

Afiliación

Chen ZY; College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
Feng YZ; Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China.
Cui C; College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
Zhao HF; College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
Zhao MM; College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.

J Sci Food Agric ; 95(10): 2145-54, 2015 Aug 15.

Article en En | MEDLINE | ID: mdl-25312834

Asunto(s)

Aspergillus oryzae/fisiología; Manipulación de Alimentos/métodos; Monascus/fisiología; Alimentos de Soja/análisis; China; Fermentación; Gusto

Palabras clave

Aspergillus oryzae; Chinese-type soy sauce; Monascus purpureus; flavor volatile; free amino acid; sensory attributes

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aspergillus oryzae / Monascus / Alimentos de Soja / Manipulación de Alimentos País/Región como asunto: Asia Idioma: En Revista: J Sci Food Agric Año: 2015 Tipo del documento: Article País de afiliación: China

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