Physiological and biochemical characteristics of the salt-tolerant yeast for enhancing soy sauce flavor and their identification

doi:10.3969/j.issn.0254-5071.2010.11.012

CHEN Bin; Lu-Fei; Wang-Fu-Jie; Liu-Huan; Cheng-Yong-Qiang; Yin-Li-Jun

China Brewing ›› 2010, Vol. 29 ›› Issue (11) : 42-45.

PDF(327 KB)

China Brewing ›› 2010, Vol. 29 ›› Issue (11) : 42-45. DOI: 10.3969/j.issn.0254-5071.2010.11.012

Physiological and biochemical characteristics of the salt-tolerant yeast for enhancing soy sauce flavor and their identification

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(11): 42-45 https://doi.org/10.3969/j.issn.0254-5071.2010.11.012

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(327 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export