Fermentation-promoting Effect of Three Salt-Tolerant Staphylococcus and Their Co-Fermentation Flavor Characteristics with Zygosaccharomyces Rouxii in Soy Sauce Brewing.
Food Chemistry（2024）
Key words
Soy sauce,Staphylococcus,Zygosaccharomyces rouxii,Co-fermentation,Volatile flavor compounds,Metabolic pathway
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