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Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii

Qi Qi, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu

2022Food Microbiology40 citationsDOI

Topics & Concepts

Food scienceFermentationChemistryFlavorFermentation in food processingLactobacillusYeastBacteriaLactic acidBiochemistryBiologyGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsAmino Acid Enzymes and Metabolism
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii | Litcius