Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, Jiayi Lin, Weifeng Lin, Weixin Li, Lixin Luo
Topics & Concepts
Aspergillus oryzaeFlavorFood scienceChemistryFermentationAspergillusLactobacillusWeissellaLactic acidBiologyMicrobiologyBacteriaLeuconostocGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects