Your browser doesn't support javascript.
loading
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.
Zhao, Guozhong; Ding, Li-Li; Yao, Yunping; Cao, Yanping; Pan, Zhi-Hui; Kong, De-Hua.
Affiliation
  • Zhao G; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, International Collaborative Research Center for Health Biotechnology, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin
  • Ding LL; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, International Collaborative Research Center for Health Biotechnology, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin
  • Yao Y; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, International Collaborative Research Center for Health Biotechnology, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin
  • Cao Y; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.
  • Pan ZH; Guangzhou Jammy Chai Sauce Workshop Co., Ltd., Guangzhou, China.
  • Kong DH; Guangzhou Jammy Chai Sauce Workshop Co., Ltd., Guangzhou, China.
Front Microbiol ; 9: 1872, 2018.
Article in En | MEDLINE | ID: mdl-30158911
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Microbiol Year: 2018 Document type: Article Country of publication: Switzerland
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Microbiol Year: 2018 Document type: Article Country of publication: Switzerland