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A systematic review on the flavor of soy‐based fermented fo..:
An, Feiyu
;
Wu, Junrui
;
Feng, Yunzi
...
Comprehensive Reviews in Food Science and Food Safety. 22 (2023) 4 - p. 2773-2801 , 2023
Link:
https://doi.org/10.1111/1541-4337.13162
RT Journal T1 <Title>A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1541-4337.13162&Exemplar=1&LAN=DE A1 An, Feiyu A1 Wu, Junrui A1 Feng, Yunzi A1 Pan, Guoyang A1 Ma, Yuanyuan A1 Jiang, Jinhui A1 Yang, Xuemeng A1 Xue, Ruixia A1 Wu, Rina A1 Zhao, Mouming PB Wiley YR 2023 SN 1541-4337 SN 1541-4337 JF Comprehensive Reviews in Food Science and Food Safety VO 22 IS 4 SP 2773 OP 2801 LK http://dx.doi.org/https://doi.org/10.1111/1541-4337.13162 DO https://doi.org/10.1111/1541-4337.13162 SF ELIB - SuUB Bremen
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