Promotion of pyrazine-like components formation by addition of <i>Bacillus subtilis</i> Nr.5 and substrates during soy sauce fermentation

Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation

ZHANG Lijie, ZHANG Huaizhi, XU Yan

PDF(3927 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 1-8. DOI: 10.13995/j.cnki.11-1802/ts.025074

Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation

Author information +

History +

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(21): 1-8 https://doi.org/10.13995/j.cnki.11-1802/ts.025074

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

PDF(3927 KB)

Accesses

Citation

Detail

Sections

Recommended