Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation (Englisch)
- Neue Suche nach: Zhou, Wensi
- Neue Suche nach: Sun-Waterhouse, Dongxiao
- Neue Suche nach: Xiong, Jian
- Neue Suche nach: Cui, Chun
- Neue Suche nach: Wang, Wei
- Neue Suche nach: Dong, Keming
- Neue Suche nach: Zhou, Wensi
- Neue Suche nach: Sun-Waterhouse, Dongxiao
- Neue Suche nach: Xiong, Jian
- Neue Suche nach: Cui, Chun
- Neue Suche nach: Wang, Wei
- Neue Suche nach: Dong, Keming
In:
Journal of Food Science and Technology
;
56
, 6
;
2888-2898
;
2019
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation
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Beteiligte:Zhou, Wensi ( Autor:in ) / Sun-Waterhouse, Dongxiao ( Autor:in ) / Xiong, Jian ( Autor:in ) / Cui, Chun ( Autor:in ) / Wang, Wei ( Autor:in ) / Dong, Keming ( Autor:in )
-
Erschienen in:Journal of Food Science and Technology ; 56, 6 ; 2888-2898
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Verlag:
- Neue Suche nach: Springer India
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Erscheinungsort:New Delhi
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Erscheinungsdatum:29.04.2019
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Format / Umfang:11 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 56, Ausgabe 6
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