Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, Keisuke Tsuge, Yukio Nagano, Yumiko Yoshizaki, Masatoshi Goto, Genta Kobayashi
Topics & Concepts
MicrobiomeFermentationChemistryFood scienceBiologyBioinformaticsFermentation and Sensory AnalysisTea Polyphenols and EffectsBiochemical and biochemical processes