검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Microbe participation in aroma production during soy sauce fermentation Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E Journal of Bioscience and Bioengineering, 125(6), 688, 2018 |
| 2 |
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E Journal of Bioscience and Bioengineering, 123(2), 203, 2017 |
| 3 |
Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii Yuzuki M, Matsushima K, Koyama Y Journal of Bioscience and Bioengineering, 119(1), 92, 2015 |