Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

(2014) Rui-Ying Cui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2014) Zhi-Yao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

Volatile profiles of thua nao, a Thai fermented soy product

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Protease production byAspergillus oryzae in solid-state fermentation using agroindustrial substrates

(2008) Jarun Chutmanop et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY