研究论文
Functional effects of Japanese style fermented soy sauce (shoyu) and its components
Shigehiro Kataoka
Kikkoman (Japan)
来源Journal of Bioscience and Bioengineering
年份2005
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生物医学Phytoestrogen effects and research
Tea Polyphenols and Effects · Food Quality and Safety Studies
参考文献 57
The aroma of finnish wild raspberries, Rubus idaeus, L.
被引 88Erkki Honkanen, Tapani Pyysalo, Timo Hirvi · European Food Research and Technology · 1980
Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning
被引 55Susumu Masuda, Yukiko Hara‐Kudo, Susumu Kumagai · Journal of Food Protection · 1998
Isolation and Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a Flavor Component inShoyu(Soy Sauce)
被引 43Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO · Agricultural and Biological Chemistry · 1976
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引用本文 152
Production of bioactive peptides during soybean fermentation and their potential health benefits
被引 454Samurailatpam Sanjukta, Amit Kumar · Trends in Food Science & Technology · 2016
Bioactivity of soy-based fermented foods: A review
被引 228Zhenhui Cao, Julia M. Green-Johnson, Nicole Buckley · Biotechnology Advances · 2018
Traditional healthful fermented products of Japan
被引 181Yoshikatsu Murooka, Mitsuo Yamshita · Journal of Industrial Microbiology & Biotechnology · 2008
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