Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

Effect of temperature on moromi fermentation of soy sauce with intermittent aeration

(2016) Yeong Wu Ta et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

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

A pilot-plant test on desalination of soy sauce by nanofiltration

(2012) Jianquan Luo et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation

(2011) Takeharu Nakahara et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN

(2010) LAN YANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

(2009) Weizheng Sun et al.   Innovative Food Science & Emerging Technologies

MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGE

(2008) YANTAO WU et al.   JOURNAL OF FOOD PROCESS ENGINEERING