Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
Jingwen Wang, Ziming Xie, Yunzi Feng, Mingtao Huang, Mouming Zhao
Topics & Concepts
AromaFlavorFood scienceChemistryYeastBiomass (ecology)BiologyBiochemistryAgronomyFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research