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Journal description
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Details for article 48 of 129 found articles
| Title: |
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures |
| Author: |
Zhou, Rebecca Yinglan Chua, Jian-Yong Liu, Shao-Quan |
| Appeared in: |
Food research international |
| Paging: | Volume 156 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 48 of 129 found articles
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