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Yang, Y., Deng, Y., Jin, Y., Liu, Y., Xia, B., & Sun, Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. 97, 3220-3227. https://doi.org/10.1002/jsfa.8169
Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
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Deng, Y., Liu, R. -mei, Tian, Y. -yuan, & Sun, Q. Determination of volatile flavor compounds in soy sauce by traditional fermentation process with SPME-GC-MS. 42, 140-146. https://doi.org/10.3969/j.issn.1000-9973.2017.10.030
Yue Deng Rong-mei Liu Yuan-yuan Tian Qun Sun
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