研究论文
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
Guangyao Hu, Jian Chen, Guocheng Du, Fang Fang
Jiangnan University
来源Food Chemistry
年份2022
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逐年被引趋势
1470
23
24
1425
26
关键指标
40
被引次数 · OpenAlex
4.32
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 6%
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同领域 · 同年份 · 同类型
35
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Probiotics and Fermented Foods · Meat and Animal Product Quality
参考文献 35
Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation
被引 61Young‐Ran Song, Do‐Youn Jeong, Sang‐Ho Baik · Food Microbiology · 2015
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
被引 291Petra Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features
被引 97Lisa Solieri, Paolo Giudici · International Journal of Food Microbiology · 2007
此处列出前 3 条
引用本文 40
Effect of salt concentration on Chinese soy sauce fermentation and characteristics
被引 42Hua Liu, Shaojie Yang, Jun Liu · Food Bioscience · 2023
Improving protein utilization and fermentation quality of soy sauce by adding protease
被引 29Caifeng Chen, Sha Hou, Changzheng Wu · Journal of Food Composition and Analysis · 2023
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
被引 24Hua Liu, Wenjun Zhou, Jian Lu · Food Microbiology · 2025
按被引量排序，此处列出前 3 条